Asian Recipes
This coffee coconut agar jelly is one my favorite coffee desserts because it's not heavy and it's very cooling especially for this hot summer!
My coffee and coconut cream jelly is made with 5 ingredients! You can even pour condensed milk overtop and there are some vegan versions available that are made with Vegan Condensed Coconut milk.
This is easy to make despite how it looks. And I share how to get the exact layers below.
Always whisk your agar agar powder into the liquid before you heat it. This allows for the agar agar powder to mix in with the ingredients well to prevent any clumps.
Use a whisk! This ensure even distribution of your liquids. A fork does not cut it.
Make sure to monitor your jelly liquid and do not over boil. Once it hits a boil, lower it to a very low simmer.
Always keep your jelly liquid over very low heat before pouring into the mold. This ensures your jelly stays as a liquid. If you remove it off the heat source, it will solidify very quickly.
Pour your hot liquid over the back of a spoon when pouring over another jelly layer. This prevents the first layer from being broken from the heat of the liquid
You will need the following ingredients:
COFFEE LAYER
- 6.5 tbsp coffee beans grounded
- 3 cups boiling hot water
- 4 tbsp maple syrup
- 6 tbsp canned coconut milk
- 3 tsp agar agar powder
- 400 ml canned coconut milk
- 1.5 cups water
- 3 tsp maple syrup
- 3 tsp agar agar powder
In a coffee press, add coffee grind and boiling hot water. Press out the grind. Pour the coffee into a small pot and whisk maple syrup, agar agar powder, and coconut milk. Bring to a boil and then a low simmer, keep over low heat to prevent this from solidifying into a jelly.
In another small pot, whisk together coconut milk, water, maple syrup and agar agar powder. Bring to a boil and then a low simmer, keep over low heat to prevent this from solidifying into a jelly.
Then in a square glass resealable container, measure out ½ cup of the coffee liquid and gently pour into your container. Allow this to solidify and set at room temperature. Once firm to touch, then gently pour ½ cup of the coconut mixture and allow this to set. Repeat process until you’ve filled your container.
Seal your container and refrigerate for at least an hour or overnight. Slice into small squares and enjoy with fruit and sweet condensed coconut milk!
GIVE IT A TRY!
Well I hope you give my Vegan Coffee Coconut Jelly recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Vegan Coffee Coconut Jelly
Vegan Coffee Coconut Jelly. Light, tasty and refreshing! This is a dessert that originates from Thailand. In Thailand, coconut milk is often used in their desserts.
INGREDIENTS
1x2x3x
Coffee Layer
6.5 tbsp coffee beans grounded
3 cups boiling hot water
4 tbsp maple syrup
6 tbsp canned coconut milk
3 tsp agar agar powder
Coconut Layer
400 ml canned coconut milk
1.5 cups water
3 tsp maple syrup
3 tsp agar agar powder
INSTRUCTIONS
- In a coffee press, add coffee grind and boiling hot water. Press out the grind. Pour the coffee into a small pot and whisk maple syrup, agar agar powder, and coconut milk. Bring to a boil and then a low simmer, keep over low heat to prevent this from solidifying into a jelly.
- In another small pot, whisk together coconut milk, water, maple syrup and agar agar powder. Bring to a boil and then a low simmer, keep over low heat to prevent this from solidifying into a jelly.
- Then in a square glass resealable container, measure out ½ cup of the coffee liquid and gently pour into your container. Allow this to solidify and set at room temperature. Once firm to touch, then gently pour ½ cup of the coconut mixture and allow this to set. Repeat process until you’ve filled your container.
- Seal your container and refrigerate for at least an hour or overnight. Slice into small squares and enjoy with fruit and sweet condensed coconut milk!
This recipe and image sources are referred in website: Christieathome.com. Thanks so much!
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