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Japanese Coffee Jelly

Japanese coffee jelly now with two layers of yummy treat! You'll still get the coffee-flavored gelatin but with pannacotta at the bottom. Make it more creamy by pouring fresh milk all over!
Prep Time10 mins
Cook Time5 mins
Resting30 mins
Total Time15 mins
Course: Dessert
Cuisine: International
Keyword: coffee jelly, coffee jelly recipe
Servings: 3 servings
Author: Bebs Lott


For coffee jelly

  • 3 tbsp coffee powder or 1 ½ cup brewed coffee
  • 1 ½ cup water not needed if using brewed coffee
  • 4 grams or 2 tsp agar-agar powder
  • ¼ cup sugar

For pannacotta

  • ¼ cup sugar
  • 4 grams or 2 tsp agar-agar powder
  • 1 ½ cup whipping cream or all-purpose cream
  • fresh milk toppings


How to make the Coffee Jelly

  • In a medium pot. Add water, sugar, and agar-agar powder. Bring to a simmer over medium-high heat.
  • Add coffee powder and stir until coffee powder is completely dissolved and let simmer for a couple of seconds.
  • Transfer in a baking dish and let it cool down for 30 minutes or until it sets into a jelly-state. NOTE: for warm-climate areas, you can refrigerate for about 2 hours after it cooled down.
  • Once it sets, cut into 1-inch cubes using a knife and set aside.

Making the pannacotta

  • Combine whipping cream, sugar, and agar-agar powder in a cooking pot and stir to incorporate.
  • Bring to a simmer over high-medium heat.
  • Prepare three heat-resistant serving cups or glasses and fill half-way with pannacotta. Let cool down and completely set.


  • Once the pannacotta sets, top it off with some coffee jelly cubes and pour 2-3 tbsp fresh milk. Serve and Enjoy. Bon appetit!