This Japanese coffee jelly recipe (Kohi Zeri コーヒーゼリー) is so easy to make, and elevates drinks and desserts for the coffee lovers. It’s elegant, has a smooth, jiggly texture, is refreshing, and is coffee you can eat! This popular Japanese treat is something you’ll find in cafés across Japan, but you can easily make it right at home with strong brewed coffee and gelatin. Add it to your iced coffees, bubble tea, or tapioca and jelly drinks, use it as a topping, or enjoy it as a traditional Japanese dessert snack with cream, milk, or ice cream.
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I love all things coffee, so Japanese coffee jelly is a no-brainer go-to for me. In fact, I feel it elevates my coffee lattes on the go with texture, gelatin (hello collagen boost), and makes it healthier because it’s more satisfying with this healthy jelly.
I’m always into jelly and tapioca drinks. I love Japanese matcha jelly or grass jelly in coffee or Hokkaido milk tea drinks, as well as all kinds of jelly textures for fruity iced teas and milk teas.
I often switch between jasmine tea jelly which is so super light, and this coffee gelatin recipe because both are refreshing, go great in morning beverages to get my day started, and they are the easiest things to make. It beats rolling homemade boba balls when there isn’t any time.
This recipe brings a lot of fun and cafe-style vibes in my home. It’s too simple not to try this coffee hack.
Let’s go!
What Is Japanese Coffee Jelly?
Japanese coffee jelly, known as Kohi Zeri (コーヒーゼリー), is a chilled dessert made from sweetened coffee that’s set in the refrigerator with gelatin and cut into cubes.
It became popular in Japan during the 1960s kissaten (coffeehouse) era and is now a nostalgic café dessert enjoyed nationwide.
In America, you can find coffee jelly at the bubble tea shops, and near me, Little Tokyo has the best tea houses with so many jellies and exquisite tea and coffee combinations.
Unlike heavy Western desserts and Starbucks’ commercial coffees, coffee jelly is light and refreshing. It is the ideal “not too sweet” and balancing element to Asian taste.
Coffee jelly highlights the natural bitterness and aroma of coffee, balanced with sweet cream or syrup. Think of it as the perfect combination of coffee and dessert — not overly sugary, just clean, cool, satisfying, and versatile.
Why You’ll Love This Recipe
- Minimal ingredients
- Ready in under 15 minutes (plus chill time)
- Naturally low in fat (before toppings)
- Elegant but simple
- Perfect make-ahead dessert
- Customizable sweetness
- easy to make coffee jelly vegan by using agar-agar instead of gelatin powder
Ingredients
Strong brewed coffee (2 cups)
Use freshly brewed coffee with a bold flavor. Since this dessert sets as-is, the quality of your coffee really matters. Espresso diluted slightly works beautifully. Choose the closest coffee you love that you would drink black.
Granulated sugar (2–4 tablespoons)
Sweetens the coffee just enough to balance bitterness. Adjust based on your taste preference. Personally, I don’t even add sugar because I like sweet cream on top of the jelly or in my drinks. The sugar is very adjustable per your taste!
Unflavored gelatin (1 1/2 tablespoon)
This is what sets the coffee into a delicate jelly texture. Powdered gelatin works best. Using 2 tablespoons of gelatin will set the liquid to be more firm.
Use agar-agar for a vegan version.
Cold water (3 tablespoons)
Used to bloom the gelatin before dissolving it into the hot coffee.
For Serving (Optional but Traditional)
- Heavy cream or half-and-half
- Sweetened condensed milk
- Vanilla ice cream
- Whipped cream
Equipment
- Saucepan
- Whisk
- Measuring cups and spoons
- Heatproof container or glass dish
- Sharp knife (for cutting cubes)
How to Make Japanese Coffee Jelly
- In a small bowl, sprinkle gelatin over the cold water (bloom the gelatin). Let it sit for 5 minutes until it softens and absorbs the water.
- Make freshly brewed coffee and set aside two cups. Let the coffee go warm, not scalding hot. The temperature should be very warm, but not hot. Stir in sugar until dissolved if you prefer.
- Add the very warm coffee to the bloomed gelatin mix and whisk for five minutes until fully dissolved and smooth.
- Pour the mixture into a shallow dish or individual serving cups. Let cool slightly at room temperature.
- Refrigerate for at least 3–4 hours, or until fully set.
- Cut into cubes and spoon into serving glasses. Drizzle with sweetened cream, condensed milk, or add to drinks before serving.
Best Tips
- Use strong coffee. The flavor will mellow once chilled. Be sure the coffee is clear of any coffee grounds.
- Don’t boil the gelatin mixture. High heat weakens gelatin, and your jelly will not set properly.
- Adjust sweetness carefully. Start with less sugar; you can always add sweetness when serving.
- Chill in a shallow dish for easier, prettier cubes.
- Use clear glass cups for a beautiful presentation. Serve with deep spoons that are great for scooping.
Add-Ins and Variations
Creamy Café Style
Top with lightly sweetened whipped cream and a dusting of cocoa powder.
Ice Cream Float
Serve coffee jelly with a scoop of vanilla ice cream for a Japanese café-inspired dessert. Try it on top of shaved iced desserts for more texture and as a topping.
Layered Parfait
Layer cubes with whipped cream for texture.
Firm and Shapes
Make it more firm by adding more gelatin powder. Then you can cut it into shapes or just enjoy a more chewy jelly texture.
Vegan Version
Use agar agar powder instead of gelatin (follow package instructions for ratios). Serve with coconut cream or oat creamer.
Mocha Twist
Add 1 tablespoon cocoa powder to the hot coffee for a chocolate-coffee flavor.
Honey Coffee
Use honey instead of sugar for a honey coffee jelly.
How to Serve Japanese Coffee Jelly
- In small dessert bowls with cream poured tableside
- Serve in tall glasses layered with ice cream
- As a topping or scoop into milk tea, iced coffee, or shaved ice desserts. Serve with spoons or big boba straws.
- Alongside butter cookies or sponge cake
- As a light finish to a Japanese-inspired meal
Storage and Make-Ahead Tips
- Store covered in the refrigerator for up to 4 days.
- Keep toppings separate until ready to serve.
- Do not freeze — the texture will break down once thawed.
Coffee jelly is perfect for making ahead for parties, brunch, or gatherings since it needs chill time anyway.
FAQs
Is Japanese coffee jelly very sweet?
No — it’s lightly sweetened. The sweetness usually comes from the cream or condensed milk added when serving.
Can I use instant coffee?
Yes, but brew it strong. High-quality instant espresso works best.
Why didn’t my jelly set?
The gelatin may not have fully dissolved, or the mixture may have boiled. Measure carefully and avoid high heat.
What does coffee jelly taste like?
It tastes like smooth, chilled coffee with a soft, delicate bite — slightly bitter, slightly sweet, and very refreshing.
This Japanese coffee jelly recipe is minimal but with a big taste and enjoyment.
If you’re looking for a unique, easy Japanese dessert that feels café-worthy but effortless at home, coffee jelly is it.
Japanese Coffee Jelly (Kohi Zeri コーヒーゼリー)
Equipment
- saucepan
- Heatproof container or glass dish
- sharp knife (for cutting cubes)
Ingredients
- 2 cups Strong brewed coffee
- 2 tbsps Granulated sugar 2-4 tbsps adjust per your taste
- 1 ½ tbsps Unflavored gelatin powder Use agar-agar for a vegan version.
- 3 tbsps Cold water
For Serving (Optional but Traditional)
- Heavy cream or half-and-half
- Sweetened condensed milk
- Vanilla ice cream
- Whipped cream
Instructions
- In a small bowl, sprinkle gelatin over the cold water (bloom the gelatin). Let it sit for 5 minutes until it softens and absorbs the water.1 ½ tbsps Unflavored gelatin powder, 3 tbsps Cold water
- Make freshly brewed coffee and set aside two cups. Let the coffee go warm, not scalding hot. The temperature should be very warm, but not hot. Stir in sugar until dissolved if you prefer.2 cups Strong brewed coffee, 2 tbsps Granulated sugar
- Add the very warm coffee to the bloomed gelatin mix and whisk for five minutes until fully dissolved and smooth.
- Pour the mixture into a shallow dish or individual serving cups. Let cool slightly at room temperature. Refrigerate for at least 3–4 hours, or until fully set.
- Cut into cubes and spoon into serving glasses. Drizzle with sweetened cream, condensed milk, or add to drinks before serving.Heavy cream or half-and-half, Sweetened condensed milk, Vanilla ice cream, Whipped cream
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