Japanese Vegan Coffee Jelly with Agar & Coconut Cream (No Sugar Added)
A gently firm, unsweetened Japanese vegan coffee jelly made with agar powder and instant coffee. The jelly itself contains no sugar—sweetness is added through coconut cream, letting you adjust the balance to your liking.
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 water, 2 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 cream, 2 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.