Coffee and Coconut Jelly

Coffee & Coconut Jelly

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Coffee & Coconut Agar Jelly

wine DRINK PAIRING
Coffee

Faintly sweet, creamy with a delicate texture and bold, toasty coffee flavor, this vegetarian gelled dessert is calibrated to suit adult tastes.

The layers will look different depending on the shape of your vessel, but the layered effect will be the same.  For an even fancier presentation, whip the coconut sauce in a cream whipper & finish with some crumbled coconut brittle.

INGREDIENTS
  • 13.5oz can of Coconut Milk
  • Coconut Layers:
  • 2 tbsp Coconut Sugar
  • 1 1/3 cup of the above Coconut Milk
  • 1 cup Water
  • 5.3g Powdered Agar Agar
  • Coffee Layers:
  • 2 1/2 tbsp Dave’s Coffee Syrup
  • 250g (1 1/3rd cup) Strong Brewed Coffee
  • 2.5g Powdered Agar Agar
  • 1 pinch of Salt
  • Coconut Sauce:
  • Remaining Coconut Milk
  • A Touch of Sugar
  • Pinch of Salt

DIRECTIONS

1

Pour half of the coffee into a small saucepan with 2.5g of the agar powder and the coffee syrup.  Whisk constantly, heating the liquid until it comes to a full boil.
2

Once the liquid has boiled, remove it from the stove and pour it into a pitcher with the reserved coffee.  Stir to combine.
3

Pour half of the coffee mixture into a small baking dish & move it to the fridge to set.  Keep the rest of the coffee mixture hot on the stove.
4

Mix the coconut milk with the cup of water.  Heat half of the mixture on the stove and whisk in the coconut sugar & 5.3g of agar.  Bring to a boil, whisking constantly, then remove from the stove and pour into a pitcher with the remaining coconut milk mixture.
5

When the coffee layer has set, but is still warm (which should be pretty quick), pour in half of the coconut mixture & move the dish back to the fridge.
6

Make the coconut sauce: mix together the remaining coconut milk with a touch of sugar & salt.
7

When the coconut layer of the main jelly has set (but is still warm), remove it from the fridge and pour in the remaining coffee mixture. Return to the fridge for the coffee to set.
8

When the 2nd coffee layer has set (but is still warm) pour in the remaining coconut agar mixture.  Return the dish to the fridge until completely set.
9

Slice portions of the gelled dessert, drizzle them with a little extra coffee syrup, the coconut sauce, and (if desired) chopped baby coconuts. 

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