Vietnamese Coconut Coffee Jelly (Thạch Cà Phê)
Savor the bold, creamy bliss of Vietnamese Coconut Coffee Jelly, a refreshing twist on a classic caffeine fix!
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 8 rectangles 1x
- Category: Jelly
- Method: Easy
- Cuisine: Vietnamese
Ingredients
Units
Scale
Coffee Layer
- 600ml water
- 2 tbsp (14g) instant coffee (or use Vietnamese Trung Nguyen for stronger flavor)
- 1 tbsp (8g) agar agar powder
Coconut Layer
- 200ml full-fat coconut milk
- 200ml evaporated milk
- 200ml water
- 1/2 cup (100g) granulated sugar
- 1 tbsp (8g) agar agar powder
Instructions
- In a saucepan, whisk together the water, instant coffee, and agar agar powder. Bring to a boil over medium heat, stirring constantly until everything is dissolved. Simmer for 1 more minute.
- Pour one-third of the coffee mixture into a rectangular mold. Let it cool at room temperature for 5–7 minutes, until the surface is just set but still a little soft.
- In a separate saucepan, whisk together the coconut milk, evaporated milk, water, sugar, and agar agar powder. Bring to a boil while stirring constantly. Once boiling, simmer for 1 minute and remove from heat.
- Pour one-third of the coconut mixture gently over the set coffee layer, using the back of a spoon to soften the pour. Let it set again at room temperature.
- Reheat the remaining coffee mixture if needed. Pour the second layer of coffee over the set coconut layer and allow it to firm up.
- Repeat with the second coconut layer. Pour gently and let it cool until just set.
- Add the final layer of coffee mixture, let it cool until slightly firm.
- Finish with the final coconut layer on top. Smooth the surface gently if needed.
- Let the full jelly cool at room temperature for 15–20 minutes. Then place it in the fridge to chill for 1–2 hours or until fully set.
- Once firm, slice into squares or rectangles and serve cold. Enjoy the smooth, bouncy texture and bold Vietnamese flavor!