Tropical Coffee Jelly

Coffee Jelly Ingredients

• 4 Tbsp instant coffee
• 4 c Hot Water
• 4 Tbsp Sugar
• 4-6 tsp. Agar-Agar powder (or 4-6 Tbsp. Agar flakes but if using bar, one bar is equivalent to 2 teaspoons of Agar powder)
  • 4 tsp for soft firmness, 6 tsp for medium firmness

Coffee Cream

• 2 Large cans of Nestle’s Cream (12.8 FL oz 380 mL0
• 2 bottles or cans of Nata de Coco (drained)
• 1 can of Condensed Milk (14 FL oz 397g)

Directions

• Mix the water, coffee, Agar-Agar and sugar until dissolved.  Bring to boil and boil for a few minutes.
• Pour into pan that’s been run in water (do not wipe) so jelly doesn’t stick – cool until set
• Mix all ingredients of the coffee cream and add to coffee jelly – put into individual containers or big bowl to serve individually

Yield: 4-6 8oz containers
Note: Do not use gelatin if it is too hot, it will melt in the liquid.  Agar-agar is more stable at room temperature.