One of my favorite easy dessert recipes to make is Coffee Jelly. Jelly desserts are really easy to make and it really just mixing together and construction.
What is a Coffee Jelly?
Coffee jelly is a unique Filipino dessert (I think) that is made of jelly or gelatin flavored with coffee.
In this recipe, I didn’t use all purpose cream and used cornstarch and Angel Kremdensada instead to make it thick and creamy. Yebahh! Kremdensada coffee jelly! You can add cheese if you want that sweet and salty combination. Angel Milk also has a milk with cheese version but I haven’t tried using that yet. (Update – I used it this New Year’s Eve and its great too!)
When using Kremdensada for coffee jelly or other desserts, some people mistake it to be the same as all purpose cream and just dump it on the jelly. This would taste weird so follow along with my steps to make it to avoid disappointments like one of the blogger review I read about. Tastes better and cheaper than all purpose cream!
This Kremdensada coffee jelly is really addicting and you’d find yourself gravitating to the refrigerator if you have this. It’s a good pick me up and guaranteed to keep you awake at night!
- 3 sachet of gelatin powder
- 16 cups of water or as instructed by jelly manufacturer, less 1 cup of water for each pack for a chewier texture)
- 2 - 4 tbsp powdered coffee
- 1/4 kilo sugar
- 1 big can of evaporated milk
- 2 Kremdensada
- 1 heaping tablespoon cornstarch
- 1/2 cup sugar
- 1-2 tbsp powdered coffee
- 1 cup shredded cheddar cheese (optional)
- Cook gelatin as instructed. Allow to form and put in the refrigerator to cool.
- In a big pan, mix evaporated milk and cornstarch until cornstarch is mixed with liquid. Add coffee and sugar.
- Turn on fire to medium and mix continously with a whisk till its like a milk pudding in consistency.
- Remove from fire.
- Still with the whisk, add the Kremdensada in a stream. Do not just pour the milk or it will solidify.
- Continously mix until mixture is creamy and milk mixture is thick.
- Cut your jelly into prefered size (square or rectangle). Mix with thick creamy milk mixture and cool for 4 hours or more. Transfer to serving glasses to serve.
- In a 3.5 oz cup, add 1/8 cup milk mixture to 1/3 cup jelly per serving. Top with shredded cheese.
Use this coffee jelly recipe for selling! This is actually a “for selling” recipe and you can use it for a coffee jelly cup business. Per cup of jelly is 10 pesos and you can get good money from your sales.
1 thought on “Coffee Jelly Recipe (Kremdensada Coffee Jelly Version)”
kailagan pala ng cornstarch para maging thick yung kremdensada. sad but economical, i guess.