Vietnamese Coffee and Cream Jelly (Thạch Cà Phê)

Why You’ll Love This Recipe

Vietnamese Coffee and Cream Jelly (Thạch Cà Phê) is a beautifully layered dessert that combines the bold flavor of Vietnamese coffee with the smooth richness of sweet cream. Light, refreshing, and visually striking, this jelly treat is perfect for warm days or as a creative ending to a meal. With its silky texture and bittersweet balance, it’s a delightful fusion of coffee and dessert.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

strong brewed Vietnamese coffee (or dark roast coffee)unflavored gelatin powdersweetened condensed milkevaporated milkhot watersugarvanilla extract (optional)

directions

Brew a strong batch of Vietnamese coffee or use dark roast coffee for intensity.

In a small bowl, dissolve unflavored gelatin in hot water according to package instructions. Stir until completely dissolved.

Divide the gelatin liquid in half—one for the coffee layer, one for the cream layer.

For the coffee layer:
Mix brewed coffee with sugar to taste. Add half the gelatin mixture and stir well.

Pour into molds or a shallow tray to form the first layer. Chill in the fridge until set, about 30–45 minutes.

For the cream layer:
In a separate bowl, combine sweetened condensed milk and evaporated milk. Add vanilla extract if using. Stir in the remaining gelatin mixture.

Once the coffee layer has set, gently pour the cream mixture over it to form the second layer. Chill again until fully set, another 30–45 minutes.

Once both layers are firm, cut into cubes or unmold and serve chilled.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 20 minutesChilling time: 1.5 hoursTotal time: 1 hour 50 minutes

Variations

Add a layer of coconut milk jelly for a tropical twist.

Serve jelly cubes in a glass with crushed ice and more sweetened milk.

Make individual servings in glasses for an elegant presentation.

Add agar-agar instead of gelatin for a firmer, vegan-friendly texture.

Use flavored coffee like hazelnut or vanilla for a different spin.

storage/reheating

Store in an airtight container in the refrigerator for up to 3 days.Do not freeze, as gelatin-based desserts do not freeze well.Serve directly from the fridge for best texture and flavor.

FAQs

Can I use instant coffee?

Yes, but use a strong mix to maintain bold flavor.

Is it very sweet?

It’s mildly sweet with balance from the coffee and cream layers.

Can I make this in advance?

Yes, it’s great for prepping a day ahead.

Can I use agar-agar?

Yes, substitute agar powder for gelatin following package instructions.

Can I skip the cream layer?

You can, but the contrast is part of the charm—consider coconut or milk alternatives if needed.

Do I need special molds?

No, a shallow tray or cups work fine—just cut or scoop to serve.

Can I use only condensed milk?

It may be too thick and sweet—blend with regular or evaporated milk.

How do I keep layers even?

Let the first layer fully set before adding the next. Pour slowly to avoid mixing.

Can I make more than two layers?

Absolutely—alternate coffee and cream for a striped effect.

Is this dessert caffeinated?

Yes, due to the coffee base—it’s best for adults or daytime enjoyment.

Conclusion

Vietnamese Coffee and Cream Jelly is a unique and refreshing dessert that captures the essence of traditional Vietnamese coffee in a cool, layered form. With its simple ingredients and elegant look, it’s a memorable way to enjoy coffee as a treat. Light, silky, and bold—it’s a dessert that delights with every bite.

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