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Vegan Japanese Coffee Jelly Dessert

Vegan Japanese Coffee Jelly Dessert


  • 2 cups water (500ml)
  • 1 tbsp high-quality instant coffee granules
  • 2 tsp Japanese agar OR Kanten powder (8g)
  • 3 tsp sugar (15g)
  • ½ cup coconut evaporated milk (125g)
  • 3 tbsp coconut condensed milk (45g)


  1. Bring 2 cups of water to a boil in a small pot. Turn down the heat to a simmer and add in the agar, coffee granules, and sugar. Use a whisk to stir every few seconds, for around 2-3 minutes or until the coffee and sugar dissolves completely.
  2. Remove from the heat and transfer into a shallow dish. Allow it to cool for 5-8 minutes or until room temperature. You can speed the process by placing the shallow dish over ice packs. Place into the fridge and allow to chill until firm.
  3. Make the sweet milk by combining the evaporated coconut milk with the condensed milk with a whisk and place in the fridge to chill.
  4. Using a sharp knife, cut the coffee jelly into cubes inside the dish. Scoop coffee cubes into cups and pour over the sweet milk. Optional: for the gradient effect of the coffee color on top, slowly add in 1 shot of chilled espresso. Enjoy!


Find more of Lisa’s recipes on @okonomikitchen.