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Coffee & Coconut Cream Jelly - Thạch Cà Phê

Looking for another way to enjoy your coffee? Try making this recipe for a favorite Vietnamese dessert. While it is traditionally made with both layers of coffee and coconut cream, either layer can be enjoyed by itself. Once the jelly sets, cut into cubes to serve as a delicious snack! It also can be served in an iced milk or coffee. Prep : 5 min  |  Total : 45 min  |  6 Servings Ingredients Coffee Layer 1/2 cup  coffee 1/2 cup water 1/2 tsp  agar-agar powder 1 1/2 Tbsp sugar Coconut Cream Layer 1/4 cup  coconut milk 1/4 cup soy milk 1/2 cup water 1 tsp agar-agar powder 3 Tbsp  sugar 1 pinch of salt Steps Coffee Layer Brew your choice of coffee and set it aside. Using a small pot, bring the water to a boil. Adjust stove to medium-low heat. Add agar-agar powder to water and whisk until dissolved. Add the sugar and whisk until dissolved. Whisk in the coffee and turn off the stove. Pour the mixture into your mold. (We used a 3-cup rectangular glass Pyrex.) Put the mold in the freez

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