Coffee Jelly

A Japanese Coffee Dessert Without Gelatin

If you’ve never had coffee jelly before, it’s basically coffee you eat instead of drink. In Japan, coffee jelly, or kohi zeri, has been enjoyed as a classic café dessert for decades. You can find it at kissaten, supermarkets, and convenience stores across Japan, often served with cream or coffee creamer to balance the slightly bitter coffee.

Coffee jelly actually originated outside Japan. It became known in England in the 19th century, and it made its way to Japan during the Taisho period in the early 1900s. Since then, it has become a familiar Japanese dessert enjoyed both at cafés and as a ready-made dessert sold in stores.

A Soft and Jiggly Kanten Jelly

While gelatin is often used to make coffee jelly, this recipe is made without gelatin using Matcharl Pantry’s Kanten Powder. Kanten is a Japanese, plant-based gelling agent made from seaweed. Unlike gelatin, kanten naturally creates a firmer texture, so I carefully adjusted the ratio to make this coffee jelly soft, jiggly, and delicate rather than firm.

Where to Buy Kanten Powder

You can find Matcharl Pantry’s Kanten Powder on Amazon, but if you’d like to purchase it directly, use the affiliate link below and enter my coupon code at checkout to receive 10% OFF. Use coupon code WANNAHAVESOME10 to save 10% on your order, and enjoy free shipping on purchases of $50 or more!

Matcharl Pantry Website

Coupon Code:
WANNAHAVESOME10

Ingredients (2 servings)

• Water: 2 cups (480 mL)
• Kanten powder: ⅔ teaspoon (about 1.3 g)
• Instant coffee: 4 teaspoons (about 8 g)
• Sugar: 3 tablespoons (about 38 g)
• Vanilla extract: 1 teaspoon (5 mL)
• Heavy cream or coffee creamer: 3 tablespoons (45 mL)

Instructions

1. Add the kanten powder to the water and mix well. Bring it to a boil, stirring occasionally, then continue boiling for 2 minutes.
2. Turn off the heat. Add the instant coffee, sugar, and vanilla extract, and stir until everything is completely dissolved.
3. Pour the mixture into two cups. Skim off as much foam from the surface as you can.
4. Refrigerate for at least 2 hours, or until chilled and set.
5. Drizzle about 1½ tablespoons of heavy cream or your choice of coffee creamer over each serving, and enjoy.