Vegan Coffee Jelly Dessert

Ingredients

• 2 cups water (500ml)
• 1 tbsp high quality instant coffee granules
• 2 tsp Japanese agar* (8g)
• 3 tsp sugar (15g)
• 1/2 cup coconut evaporated milk (125g)*
• 3 tbsp coconut condensed milk (45g)

Instructions

1. 1

   Bring 2 cups of water to a boil in a small pot. Turn down the heat to a simmer and add in the agar, coffee granules and sugar. Use a whisk to stir every few seconds, for around 2-3 minutes or until the coffee and sugar dissolves completely.

2. 2

   Remove from the heat and transfer into a shallow dish. Allow it to cool for 5-8 minutes or until room temperature. You can speed the process by placing the shallow dish over ice packs. Place into the fridge and allow to chill until firm.

3. 3

   Make the sweet milk by combining the evaporated coconut milk with the condensed milk with a whisk and place in the fridge to chill.

4. 4

   Using a sharp knife, cut the coffee jelly into cubes inside the dish. Scoop coffee cubes into cups and pour over the sweet milk. Optional: for the gradient effect of the coffee colour on top, slow add in 1 shot of chilled espresso. Enjoy!