Coffee Jelly Dessert

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!

Coffee Jelly Dessert

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★★★★★

4.7 from 3 reviews

• Author: Peachy Adarne

Ingredients

Scale 1x2x3x

Coffee Jelly

• 2 packs unflavored gelatin (I used Alsa)
• 3 cups strong brewed coffee

Cream Sauce

• 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)

Instructions

1. 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.
2. Cut into small cubes and set aside.
3. Make the Cream Sauce: Combine all purpose cream, evaporated milk, and condensed milk. Mix well.
4. Add the coffee jelly cubes to the cream sauce and let it chill for a few hours.
5. Serve in small bowls topped with whipped cream.
6. This is so good when it’s super cold.
7. 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.