Coffee & Coconut Cream Jelly - Thạch Cà Phê

Looking for another way to enjoy your coffee? Try making this recipe for a favorite Vietnamese dessert. While it is traditionally made with both layers of coffee and coconut cream, either layer can be enjoyed by itself. Once the jelly sets, cut into cubes to serve as a delicious snack! It also can be served in an iced milk or coffee.

Prep: 5 min  |  Total: 45 min  |  6 Servings

Ingredients

Coffee Layer

• 1/2 cup coffee
• 1/2 cup water
• 1/2 tsp agar-agar powder
• 1 1/2 Tbsp sugar

Coconut Cream Layer

• 1/4 cup coconut milk
• 1/4 cup soy milk
• 1/2 cup water
• 1 tsp agar-agar powder
• 3 Tbsp sugar
• 1 pinch of salt

Steps

Coffee Layer

1. Brew your choice of coffee and set it aside.
2. Using a small pot, bring the water to a boil.
3. Adjust stove to medium-low heat.
4. Add agar-agar powder to water and whisk until dissolved.
5. Add the sugar and whisk until dissolved.
6. Whisk in the coffee and turn off the stove.
7. Pour the mixture into your mold. (We used a 3-cup rectangular glass Pyrex.)
8. Put the mold in the freezer (15 minutes) or refrigerator (45 minutes) until jelly is firm.
9. Make the coconut cream layer next or cut into cubes of desired size and enjoy!

Coconut Cream Layer

1. Using a small pot, bring the water to a boil.
2. Adjust stove to medium-low heat.
3. Add agar-agar powder to water and whisk until dissolved.
4. Add the sugar and whisk until dissolved.
5. Whisk in the salt, coconut and soy milk. Turn off the stove.
6. Slowly pour the mixture onto the set coffee layer.
7. Put the mold in the freezer (15 minutes) or refrigerator (45 minutes) until jelly is firm.
8. Cut into cubes of desired size and enjoy as a dessert or in an iced beverage!