Coconut Coffee Jellies

Coconut coffee jellies inspired by Vietnamese coconut coffee and Filipino cathedral jellies. A little bit boozy, super jiggly, and very fun to eat.

By @jillian.barreca

Original recipe source

Cook time: 30 minutes

Servings: 12

Ingredients

• 125 g brown sugar
• 550 ml freshly brewed coffee
• 2.5 envelopes Knox gelatin
• 50 ml rum
• 50 g brown sugar
• 300 ml freshly brewed coffee
• 2 envelopes Knox gelatin
• 150 ml whole milk
• 150 ml Irish cream liqueur
• 800 ml whole milk
• 4.5 envelopes Knox gelatin
• 125 g granulated sugar
• 400 ml full-fat coconut milk
• 1 tsp vanilla extract

Instructions

1. Stir brown sugar into hot coffee.
2. Sprinkle gelatin overtop, let bloom and stir until no gelatin granules remain.
3. Stir in rum.
4. Pour coffee into a lightly greased 9x5 mold.
5. Chill for 3 hours.
6. Stir brown sugar into hot coffee.
7. Sprinkle gelatin overtop, let bloom and stir until no gelatin granules remain.
8. Stir in milk and Irish cream.
9. Pour coffee into a lightly greased 9x5 mold.
10. Chill for 3 hours.
11. Pour milk into a medium saucepan and sprinkle gelatin over top. Allow to bloom for a few minutes.
12. Heat milk mixture over low, whisking until gelatin has dissolved. Stir in sugar and whisk again until dissolved.
13. Remove from the heat and stir in coconut milk and vanilla. Heat gently to bring everything together. Remove from heat and allow to cool.
14. Use a sharp knife to slice coffee jellies into cubes. Place in an even layer in a lightly greased rectangular 9x12 mold.
15. Ladle over cooled panna cotta mixture. Cover and chill for 4 hours (but overnight is best).
16. Slice into 12 jellies with a sharp knife dipped into hot water. Chill until ready to serve.