This Coffee Jelly Dessert is a delicious and light way to end a meal but it’s also good as an afternoon pick-me-up when it’s too hot to drink a cuppa…
I am slowly working my way through the weekend and through August. It has been such a busy and hectic month. Ykaie had been sick, I had been sick. All the chairs of our dining table had been broken…two years of carrying our heavy butts and the seats gave in… hah!
Today’s good news is: I’m so happy that we were finally able to have it fixed. All six chairs are good as new. Monday was all about scrubbing our living room carpet — today, thursday, it finally dries up. It’s now in its usual place and our living room is looking as cozy as it should be ( well, including Twinkle’s kalat all over the place)
To celebrate (and to give me an excuse to get myself a caffeine fix even on dessert), I made this Coffee Jelly Dessert that is so easy to make. I always make Coffee Jelly but I love mixing it with Iced Coffee. This is the first time I turned it into dessert. What I like about this is that, it is deliciously creamy yet its not too sweet. Since it is made of jelly, it is not too heavy a dessert either.
You can also have it as an afternoon pick-me-upper if your day tends to get too humid and hot to drink a hot cup of joe.
Just what I need before going out with this energetic little Twinkle!
Now, excuse me while I try to catch on a much-needed shut-eye…
♥ If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!Print
Coffee Jelly Dessert
- 2 packs unflavored gelatin (I used Alsa)
- 3 cups strong brewed coffee
- 1 cup evaporated milk
- 1/2 cup all purpose cream
- 1/4 cup sweetened condensed milk
- whipped cream for toppings (optional)
- lots of ice (optional)
- Make the Coffee Jelly: Dissolving your unflavored gelatin in brewed coffee. For Alsa, you have to bring it into a boil. Transfer it to a container, cool into room temperature and refrigerate for 2 hours.
- Cut into small cubes and set aside.
- Make the Cream Sauce: Combine all purpose cream, evaporated milk, and condensed milk. Mix well.
- Add the coffee jelly cubes to the cream sauce and let it chill for a few hours.
- Serve in small bowls topped with whipped cream.
- This is so good when it’s super cold.
- If you find the sauce a bit too thick, you can put around 4 ice cubes on each serving bowl and mix well before serving.