vegan japanese coffee jelly dessert landscape photo

Vegan Coffee Jelly Dessert

  • Author: Lisa Kitahara
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10
  • Yield: 2 servings 1x


This Vegan Coffee Jelly Dessert features cubes of coffee flavoured jelly doused in sweetened milk. A simple & light delicious dessert to cool off during the summer weather! Dairy free & Gluten free.



  • 2 cups water (500ml)
  • 1 tbsp high quality instant coffee granules 
  • 2 tsp Japanese agar* (8g)
  • 3 tsp sugar (15g)
  • 1/2 cup coconut evaporated milk (125g)*
  • 3 tbsp coconut condensed milk (45g)


  1. Bring 2 cups of water to a boil in a small pot. Turn down the heat to a simmer and add in the agar, coffee granules and sugar. Use a whisk to stir every few seconds, for around 2-3 minutes or until the coffee and sugar dissolves completely. 
  2. Remove from the heat and transfer into a shallow dish. Allow it to cool for 5-8 minutes or until room temperature. You can speed the process by placing the shallow dish over ice packs. Place into the fridge and allow to chill until firm.
  3. Make the sweet milk by combining the evaporated coconut milk with the condensed milk with a whisk and place in the fridge to chill. 
  4. Using a sharp knife, cut the coffee jelly into cubes inside the dish. Scoop coffee cubes into cups and pour over the sweet milk. Optional: for the gradient effect of the coffee colour on top, slow add in 1 shot of chilled espresso. Enjoy!


  1. You can find Japanese agar powder at most asian grocery stores. Alternatively, you can also use kanten powder or regular agar. Please note, using regular agar results in a slightly different texture (more firm)
  2. Feel free to use any plant based milk! I’ve made this with soy milk and cashew milk.