Vietnamese Coffee Jello – Clara quick dinners

Vietnamese Coffee Jello is a bold and creamy dessert that captures the rich, sweet essence of Vietnamese iced coffee in a fun, wobbly form. With layers of strong coffee and sweetened condensed milk turned into silky gelatin, this chilled treat is both elegant and energizing—perfect for coffee lovers and ideal for hot days or after-dinner indulgence.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

strong brewed coffee (preferably Vietnamese or dark roast)unflavored gelatin packetssweetened condensed milkhot watergranulated sugar (optional, for extra sweetness)vanilla extract (optional for added depth)

directions

Brew strong coffee and set aside. In a small bowl, bloom unflavored gelatin in a few tablespoons of cold water for 5 minutes.

Divide the bloomed gelatin equally into two mixing bowls.

In one bowl, whisk in hot coffee and sugar (if using) with the gelatin until dissolved. Set aside to cool slightly.

In the other bowl, combine gelatin with sweetened condensed milk and a bit of hot water. Stir until smooth and fully dissolved.

Pour the coffee gelatin layer into a dish or mold and refrigerate until just set, about 30–45 minutes.

Gently pour the condensed milk mixture over the set coffee layer. Chill for at least 4 hours or until fully firm.

Cut into cubes or unmold onto a plate to serve. Garnish with whipped cream or a drizzle of condensed milk if desired.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 20 minutes
Layer setting time: 45 minutes
Chilling time: 4 hours
Total time: 5 hours 5 minutes

Variations

Add agar agar instead of gelatin for a firmer, vegan-friendly texture.
Layer in small glasses for an elegant parfait presentation.
Stir in coffee liqueur for an adult twist.
Dust with cocoa powder or top with crushed ice for extra flair.
Serve with a splash of coconut milk for a Southeast Asian touch.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.
Do not freeze, as gelatin may become watery upon thawing.
Serve chilled—no reheating needed.

FAQs

What kind of coffee should I use?
Strong Vietnamese coffee or dark roast brewed strong is best for flavor.

Can I make it all one layer?
Yes, just combine the condensed milk with the coffee mixture.

Can I use instant coffee?
Yes, dissolve extra-strong instant coffee granules in hot water.

Is this dessert very sweet?
It’s moderately sweet—adjust with more or less condensed milk or sugar.

Can I make it ahead?
Yes, it’s best made a day in advance to fully set.

Can I use flavored coffee?
Yes, hazelnut or vanilla coffee adds interesting depth.

What if I don’t have molds?
A loaf pan, baking dish, or even cups work great—just slice to serve.

Can I add whipped cream?
Yes, it pairs beautifully and softens the coffee intensity.

How do I prevent layers from mixing?
Let the first layer set before gently pouring the next one.

Is this gluten-free?
Yes, as long as all ingredients are certified gluten-free.

Conclusion

Vietnamese Coffee Jello is a stylish, satisfying dessert that turns the beloved flavors of cà phê sữa đá into a cool, creamy delight. With its bold coffee punch and smooth, sweet layers, it’s a must-try for coffee enthusiasts and a refreshing twist on your usual dessert lineup.

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