Japanese vegan coffee jelly made with agar powder — no sugar in the base, firm and refreshing.
Made effortlessly with instant coffee, and topped with creamy coconut instead of condensed milk, this summer-friendly dessert is perfect for those avoiding dairy.
☕️ From My Kitchen Before the Rain Clears
A chilled sweetness for letting go
The rainy season is nearly over.
On days when the sky remains heavy and grey, I reach for something light—a cool, gently bitter coffee jelly.
As the sound of agar simmering blends with the soft patter of rain outside, the thoughts swirling in my head begin to loosen.
When I stir in the coffee, the aroma wraps around me, and soon, even the things I had been overthinking quietly dissolve.
Later, when the jelly has set, I spoon a silky ribbon of coconut cream over it—and with the first bite, the weight I had been carrying seems to vanish too.
I call it: Coffee Jelly for Letting Go.
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🧺 Why You'll Love This Recipe
- Firm & Clear Jelly made with vegan-friendly agar powder
- Quick and Easy using instant coffee
- Dairy-Free—coconut cream or milk replaces condensed milk
- No Sugar in the Jelly—add sweetness to the cream, your way
- Perfect for Summer: light, cool, and make-ahead friendly
🥥 Ingredients
- Instant coffee – 5 g (feel free to increase for a bolder taste)
- Agar powder – 1 tsp (2 g)*
- Water – 400 ml
- Coconut cream or coconut milk – to serve
- Powdered beet sugar – to taste (for the cream; any light-colored sweetener works)
* See below for more on agar & brand suggestions.
📌 For detailed amounts, scroll to the recipe card below.
🧂 What Is Agar? A Clear, Vegan Gelatin Alternative
Agar (also known as agar-agar or kanten/寒天 in Japan) is a plant-derived gelling agent made from red seaweed. It’s widely used as a vegan substitute for gelatin, especially in East Asian desserts. Unlike gelatin, agar sets firmly at room temperature and holds its structure even on warm days—perfect for chilled treats like coffee jelly.
Why use agar powder (not flakes)? Powder dissolves more consistently and is easier to measure in recipes like this one.
▶︎ Recommended Agar Powder Brands
If you're in the U.S. or shopping internationally, these trusted options are great for coffee jelly and more:
- NOW Foods Agar Powder – A clean, neutral-tasting agar widely available on Amazon, iHerb, and natural food stores.
- Telephone Brand Agar-Agar Powder – A classic, strong-gelling Thai brand popular in Asian markets and Amazon.
- Modernist Pantry Agar – for precision cooking and professional consistency.
- Frontier Co‑op Agar – organic and fair‑trade certified, available on iHerb and co‑ops.
📖 How to Make It
Just 10 minutes — enough time to soften your thoughts and let go.
- Make the Jelly:
In a saucepan, whisk together agar powder and water. Bring to a boil, then reduce heat and simmer for 2 full minutes, stirring often.
- Add the Coffee:
Remove from heat. Add instant coffee and stir until completely dissolved.
- Pour & Chill:
Pour into molds or a container. Let cool slightly, then refrigerate for 1–2 hours until fully set.
- Sweeten the Cream:
Mix coconut cream with powdered beet sugar until smooth. Spoon generously over the chilled jelly.
🕊 My favorite ratio is 1 tablespoon coconut cream : 1 teaspoon sugar.
🥄 Tools
- Small saucepan – for dissolving agar and heating the liquid
- Whisk – for mixing agar and preventing clumps
- Measuring spoons & scale – to accurately measure agar, coffee, and sugar
- Glass cups or molds – to set and serve the jelly
- Spoon or spatula – for pouring and layering coconut cream
- Mixing bowl – for sweetening and whisking the coconut cream
- Refrigerator – for chilling and setting the jelly
🫙 Storage Notes
- Keeps for 2–3 days in an airtight container in the fridge.
- Add coconut cream just before serving for best texture and flavor.
📓 From My Kitchen Notes
- For a sweeter finish, you can also stir sugar directly into the coffee jelly. This softens the bitterness slightly.
- Agar sets firmer than gelatin and holds its shape even at room temperature—perfect for warm days.
- If you prefer a softer texture, reduce agar to 1g per 400ml water.
📚 FAQ & Tips
Yes. Just ensure the total liquid equals 400ml. For example, if you brew 200ml of coffee, reduce water to 200ml.
☕ For a deeper flavor, use twice your usual coffee grounds when brewing.
You can add sugar to the jelly itself to mellow the bitterness, or sweeten only the coconut cream.
Powdered beet sugar is gentle in color and dissolves easily—perfect for this.
While this recipe is designed to be vegan, you can substitute with gelatin. However, gelatin sets softer and cannot be boiled. Adjust amounts and method accordingly.
Usually due to undercooked agar. After boiling, make sure to simmer it for 2 full minutes to activate its setting power.
Reduce agar to 1g per 400ml of liquid. The result is a more delicate, jiggly jelly.
👒 More Coconut Milk Recipes
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✏️ Recipe Card
Japanese Vegan Coffee Jelly with Agar & Coconut Cream (No Sugar Added)
Equipment
- Small saucepan
- Measuring spoons & scale
- Glass cups or molds
- Spoon or spatula
- Mixing bowl
- Refrigerator
Ingredients
For the Coffee Jelly
- 400 ml water
- 5 g instant coffee (adjust to taste)
- 2 g agar powder (about 1 tsp)
For the Coconut Cream ( For one serving )
- 2 tablespoon coconut cream (or coconut milk)
- 2 teaspoon sugar (beet sugar or any preferred sweetener)
Instructions
- Heat the agar mixture: In a small saucepan, combine water and agar powder. Stir well and bring to a boil over medium heat. Once boiling, reduce heat and simmer for 2 minutes, stirring constantly.400 ml water2 g agar powder
- Add coffee: Turn off the heat and add instant coffee. Stir until fully dissolved.5 g instant coffee
- Pour and chill: Pour the mixture into molds or glass cups. Let cool to room temperature, then refrigerate for 1–2 hours until set.
- Make the sweet cream: In a small bowl, mix coconut cream with sugar until smooth. Pour over the chilled jelly before serving.2 tablespoon coconut cream2 teaspoon sugar
Notes
- Store the jelly in an airtight container in the fridge for up to 2–3 days.
- For best texture, keep the cream separate and add just before eating.
- You can use drip coffee instead of instant—just make sure the total liquid stays at 400 ml, adjusting water accordingly. Use twice the usual amount of coffee grounds for a deeper flavor.
- This jelly is unsweetened. Adjust the sweetness by adding sugar to the cream.
- Coconut cream can be substituted with coconut milk for a lighter texture.
- For a softer, more delicate jelly, reduce agar to 1 g (½ tsp) per 400 ml of liquid.
🕊 In Closing
The sky is beginning to lighten, little by little.
I think I’ll use the leftover coconut cream to make a gentle vegan red curry next.
And when the pumpkins are ready, perhaps a coconut-milk rice porridge with kabocha.
Summer is almost here—in the kitchen, and in my heart.
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