Description

Vietnamese Coffee and Cream Jelly (Thạch Cà Phê) is a layered dessert made with strong Vietnamese coffee and sweetened cream, turned into a refreshing and slightly chewy jelly — perfect for warm days or as a unique finish to any meal.

Ingredients

Units Scale

2 tbsp instant Vietnamese coffee or strong brewed espresso
2 tbsp sweetened condensed milk
2 tbsp sugar (divided)
2 cups water (divided)
2 tsp agar agar powder (divided)
1/2 cup whole milk or coconut milk (for cream layer)

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Instructions

In a saucepan, combine 1 cup water, 1 tbsp sugar, 1 tsp agar agar powder, and the coffee. Bring to a boil, stirring constantly. Simmer for 2–3 minutes until agar dissolves.
Pour coffee jelly layer into a mold or small cups. Let cool at room temperature or refrigerate until set (about 15 minutes).
In a clean saucepan, combine 1 cup water, 1 tbsp sugar, 1 tsp agar agar powder, and milk or coconut milk. Bring to a boil, stirring until agar dissolves.
Let the cream layer cool slightly (not fully set), then gently pour over the set coffee layer. Chill again until firm, about 30 minutes.
Once fully set, cut into cubes or unmold. Serve chilled.

Notes

Use Vietnamese coffee for authentic flavor, or substitute with any strong dark roast.
To make layered jelly cleaner, wait until each layer is fully set before adding the next.
Add a sprinkle of cocoa powder or a coffee bean garnish for presentation.

Nutrition

Serving Size: 1 serving
Calories: 110
Sugar: 14g
Sodium: 30mg
Fat: 3g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 1g
Cholesterol: 5mg