What kind of coffee is best for Vietnamese Iced Coffee Jelly Dessert?

For the most authentic Vietnamese Iced Coffee Jelly Dessert, use strong brewed Vietnamese coffee, traditionally made with robusta beans and a phin filter. If a phin isn't available, a very strong dark roast coffee or espresso will work well, ensuring a robust coffee flavor that stands up to the sweetness of the condensed milk.

Can I make Vietnamese Iced Coffee Jelly Dessert ahead of time?

Yes, absolutely! The coffee jelly can be made and refrigerated for up to 3-4 days. Store it in an airtight container. The condensed milk sauce can also be prepared and stored separately in the refrigerator. Assemble the Vietnamese Iced Coffee Jelly Dessert just before serving for the best texture and appearance.

What can I use if I don't have gelatin powder for this Vietnamese Iced Coffee Jelly Dessert?

If you prefer a vegetarian or vegan option, you can use agar-agar powder as a substitute for gelatin. The texture will be slightly firmer, but it will still create a delicious jelly. Follow the package instructions for agar-agar, typically using about 1 teaspoon of agar-agar powder per cup of liquid for a firm jelly.

How can I adjust the sweetness of my Vietnamese Iced Coffee Jelly Dessert?

The sweetness of this Vietnamese Iced Coffee Jelly Dessert can be easily adjusted. You can add more or less granulated sugar to the coffee jelly mixture in Step 4, and you can also increase or decrease the amount of sweetened condensed milk in the sauce during Step 6. Taste as you go to achieve your preferred level of sweetness.

Vietnamese Iced Coffee Jelly Dessert: 7 Steps to Ultimate Refreshment

Name: Vietnamese Iced Coffee Jelly Dessert
Prep time: 20 min
Cook time: 5 min
Total time: 4 h 25 min
Cuisine: Vietnamese
Ingredients: 2 cups strong brewed coffee (chilled, preferably Vietnamese coffee or dark roast); 2 tbsp unflavored gelatin powder; 1/2 cup cold water; 1/4 cup granulated sugar (or to taste); 1 tsp vanilla extract; 1 can (14 oz) sweetened condensed milk; Optional: ice cubes, cocoa powder or mint for garnish

Ingredients

Scale

2 cups strong brewed coffee (chilled, preferably Vietnamese coffee or dark roast)
2 tbsp unflavored gelatin powder
1/2 cup cold water
1/4 cup granulated sugar (or to taste)
1 tsp vanilla extract
1 can (14 oz) sweetened condensed milk
Optional: ice cubes, cocoa powder or mint for garnish

Instructions

Step 1: Brew your strong coffee (2 cups total) and let it cool. Set aside 1/2 cup of the chilled coffee for the sauce later.
Step 2: In a small bowl, sprinkle the gelatin powder over 1/2 cup of cold water. Let it bloom for 5-10 minutes until softened.
Step 3: In a saucepan, gently heat 1.5 cups of the brewed coffee over medium-low heat. Do not boil. Add the bloomed gelatin mixture to the warm coffee and stir continuously until the gelatin is completely dissolved (about 2-3 minutes).
Step 4: Remove from heat. Stir in the granulated sugar and vanilla extract until dissolved. Pour the mixture into a shallow 8×8 inch dish or pan. Let it cool to room temperature, then refrigerate for at least 3-4 hours, or until completely set.
Step 5: Once the coffee jelly is firm, cut it into small, bite-sized cubes.
Step 6: Prepare the creamy sauce by combining the sweetened condensed milk with the reserved 1/2 cup of strong brewed coffee in a bowl. Stir until well combined and smooth.
Step 7: To serve, spoon coffee jelly cubes into individual glasses. Pour the creamy condensed milk-coffee sauce over the jelly. Add ice cubes if desired and garnish with cocoa powder or mint. Enjoy your refreshing Vietnamese Iced Coffee Jelly Dessert!

Notes

For an even richer coffee flavor, add a teaspoon of instant espresso powder to the warm coffee-gelatin mixture. For a vegetarian option, replace gelatin with agar-agar (follow package instructions for equivalent setting power, usually 1 tsp agar-agar powder per cup of liquid for a firm jelly).

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Appetizers & Snacks
Cuisine: Vietnamese

Nutrition

Serving Size: 1 serving
Calories: 280 kcal
Sugar: 45g
Sodium: 80mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3.8g
Trans Fat: 0.2g
Carbohydrates: 48g
Fiber: 0.5g
Protein: 5g
Cholesterol: 15mg

Keywords: Vietnamese coffee jelly, coffee dessert, iced coffee, coffee recipe, gelatin dessert, sweetened condensed milk, easy dessert, summer dessert, Vietnamese dessert

Ingredients

Instructions

Notes

Nutrition

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