AuthorBiteSizedOur creamy Coffee Jelly is a decadent and refreshing dessert that takes the classic coffee jelly to the next level. Infused with the rich flavor of freshly brewed coffee and made irresistibly creamy with Carnation Everyday Creamer, this treat is the perfect balance of bold and smooth. The addition of chocolate jelly strips adds a hint of indulgence, while chewy cooked tapioca pearls provide an exciting, playful texture in every bite.
This leveled-up coffee treat is not just a feast for coffee lovers—it’s a versatile, easy-to-make dessert that can be enjoyed any day of the week. Whether you’re cooling off on a hot afternoon or craving something sweet after a meal, this creamy dessert offers the perfect combination of flavors and textures to satisfy your sweet tooth in the most delightful way.
Combine water, coffee powder, granulated sugar, and gelatin powder in a saucepan over medium heat. Stir well until everything is dissolved and combined.
Pour the coffee jelly mixture into a clean shallow baking sheet, and chill in the chiller for 30 minutes or until set. Using a knife, cut the coffee jelly into cubes then set aside.
Combine, water chocolate powder, and gelatin in the saucepan over medium heat. Stir well until everything is dissolved and combined.
Pour the choco jelly mixture into a clean shallow baking sheet and chill in the chiller for 30 minutes or until set. Strip the chocolate jelly using a strip shredder.
In a large bowl combine the coffee jelly, choco jelly, cooked tapioca, Carnation Condensed Milk and Carnation Everyday Creamer. Gently mix then chill in the chiller for an hour before serving.
Ingredients
Directions
Combine water, coffee powder, granulated sugar, and gelatin powder in a saucepan over medium heat. Stir well until everything is dissolved and combined.
Pour the coffee jelly mixture into a clean shallow baking sheet, and chill in the chiller for 30 minutes or until set. Using a knife, cut the coffee jelly into cubes then set aside.
Combine, water chocolate powder, and gelatin in the saucepan over medium heat. Stir well until everything is dissolved and combined.
Pour the choco jelly mixture into a clean shallow baking sheet and chill in the chiller for 30 minutes or until set. Strip the chocolate jelly using a strip shredder.
In a large bowl combine the coffee jelly, choco jelly, cooked tapioca, Carnation Condensed Milk and Carnation Everyday Creamer. Gently mix then chill in the chiller for an hour before serving.
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