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Life Currents
Home » Coffee Squares

Vietnamese Coffee Gelatin Squares

August 19, 2024 by Debi 2 Comments

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This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Take your coffee game to the next level with these delicious Vietnamese Coffee Gelatin Squares with Vanilla Bean Cold Foam. They’re perfect for coffee lovers looking for a unique and tasty treat! Experience the rich and bold flavors in a fun and refreshing way with this no bake recipe for coffee gelatin squares. They’re great for a snack on a hot summer day or as a tasty dessert option.

I first shared this recipe in 2010, but it was time for an update. So, I’ve updated the photos, information, even the title and the recipe. I originally called them Coffee Squares, which was true. It was squares of coffee. But I don’t think anyone knew what that was. So, I’ve made the name more descriptive. And, I made the treats a little more fancy-fun by adding a vanilla bean cold foam layer to the dessert.

a gelatin square made with creamy coffee and topped with a cream layer cut into a square.

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

looking down on some squares of coffee jelly with cream topping on a white plate.

Coffee jelly

So, first things first. Yes, to many Americans, coffee gelatin might seem odd or unusual. Maybe you even turn up your nose at the idea.

But if you’re a coffee fan, these treats are delicious! And coffee jelly is actually a relatively common treat in Asian cultures. You’ll find coffee jelly on many bubble tea or boba menus.

Jello or Jelly?

Jello is the brand name for the gelatin dessert that most Americans know from Kraft Heinz. Many other countries know it as jelly.

These gelatin or agar agar powder-based thickened desserts can take on so many flavors from fruit to coffee. The Knox gelatin is unflavored and simply thickens or solidifies the liquid added to it.

These names get even more confusing when you take into account that jelly, to most Americans, is a sweet thicken fruit spread, which is known in many other countries as jam. Naming is such a funny thing!

What is Vietnamese Coffee?

Traditionally Vietnamese Coffee is a rich, strong coffee made with Vietnamese grown coffee. The brewed coffee is then mixed with sweetened condensed milk and served over ice.

Though it can be brewed in many different ways, the classic style is the phin drip – a small metal cup that fits over a mug and brews slowly, but makes a strong coffee which resembles a thicker, more caffeinated espresso.

For this dessert, feel free to use any type of coffee you prefer. Like I’ve said on other recipes, this recipe is based on authentic recipes, so that people can learn more about other foods and cultures.

And, hopefully you like it so much that you want to try more, and maybe even seek out some traditional ingredients. Or, keep the recipe with simple store-bought ingredients.

Use your favorite brewed coffee, drip, pour over, cold brew, French press. Or, use instant coffee or powdered espresso to make the coffee part of this recipe.

How to make

Try this fun twist on coffee with these delicious dessert squares. Made with strong coffee and creamy sweetened condensed milk, then topped with a vanilla cold foam layer, these treats are perfect for coffee lovers looking for something new.

The coffee flavor is pretty mellow in these treats, and the sweetened condensed milk offers the perfect level of sweetness. I’ve heard that sweetened condensed milk makes everything better!

There are two layers you’ll make for these. Both are really easy to make, and just take a little time to set up in the fridge after making. Despite its elegant appearance, this recipe is really simple to make.

Gelatin or Knox

The simplest way to measure the powered gelatin for the coffee layer is to use the Knox envelopes or packages. You’ll need 3 packages for the coffee layer, and part of another package for the cold foam layer.

Three packages of Knox is ¾ of an ounce of powdered gelatin, or about 2 tablespoons plus 1 teaspoon.

Make the coffee layer

ingredients for coffee squares on left and gelatin sprinkled over water on right.
Coffee squares ingredients on left and the gelatin sprinkled over the water on right.

Place the cold water in a bowl. Sprinkle the gelatin over the water. Be sure not to pile it, as that will prevent the crystals from dissolving properly. Let sit until the gelatin blooms or dissolves into the water, about 10 minutes.

stirring hot coffee into the gelatin on left and adding sweetened condensed milk on right.
Adding the coffee to the gelatin on left, and adding the sweetened condensed milk on right.

Stir the hot coffee into the gelatin mixture, and stir until the gelatin is completely dissolved. Add the sweetened condensed milk.

coffee gelatin poured into a dish on left and after setting up on right.
Pour the mixture into a dish and refrigerate to set up.

Pour the coffee mixture into a glass pan (8×8 or 9×13 or 9×9) that’s been sprayed lightly with non-stick cooking spray. The thickness of squares depends on the size of the pan (a smaller pan will give you thicker pieces). To prevent unwanted bubbles, gently pour it into the pan and avoid pouring from too high. Pop the bubbles with a toothpick if desired.

Refrigerate until set, at least 2 hours or overnight.

Now, in the original recipe this was complete. Simple and yummy, these coffee squares can be eaten as they are – call them jello jigglers or finger jelly. They can also be cut up into small pieces to make coffee jelly and added to a coffee or tea drink, like a boba or bubble tea.

But to make the dessert extra fancy, I added a vanilla cold foam layer.

tower of coffee squares stacked on top of each other.
One of the original pictures from when I first published this recipe. This is how they will look if you don’t make the cold foam topper. Still good, but that cold foam topped makes them irresistible.

Make the cold foam layer

cold foam topper ingredients on left and gelatin sprinkled over cream on right.
cold foam topper ingredients on left and gelatin sprinkled over cream on right.

Place cold milk in a small mixing bowl and sprinkle gelatin over the surface in a single layer. Let sit for 5-10 minutes to soften.

cream and sugar in a pan on left and cream topper added to dish with coffee jelly.
Heat the cream and sugar & add in the vanilla, then add in the gelatin mixture. Pour that over the coffee layer and refrigerate until set.

In a medium saucepan, heat cream and sugar on medium heat and bring just to a boil until sugar dissolves. Remove from heat, and stir in vanilla bean paste.

The vanilla bean paste gives you those pretty flecks of vanilla bean in the cream layer. You can use pure vanilla extract instead if you wish, in the same amount, but you won’t get those pretty beans.

Stir in gelatin and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.

Gently pour the cream layer over the coffee layer. To prevent unwanted bubbles, make sure to gently pour the layers into the pan and avoid pouring from too high. Pop the bubbles with a toothpick if desired. Refrigerate for at least 2-4 hours, or until completely set.

To serve

Once set, gently run a knife around the edges to loosen the dessert from the sides. Then cut these vanilla bean cold brew bites into small pieces. I think 16 pieces work nicely, but feel free to cut them larger or smaller.

Don’t worry if you don’t get perfect cube shapes when slicing the jelly, any rough edges will still look gorgeous and taste delicious. 

Serve them as a nice fancy dessert in a cup or glass, and eat it with a spoon or toothpick.

They’re also sturdy enough to be picked up and eaten with your fingers – though you’ll get a little messy from the cold foam topping.

They can be cut and served in paper muffin cups or mini cupcake liners for a party.

Serve these coffee squares as dessert after a delicious meal of Teriyaki Salmon Bowl.

several coffee jelly squares with cold foam topping on white parchment paper.

Storage

You can store this layered coffee dessert, tightly covered with plastic wrap in the refrigerator for up to 5 days.

Avoid freezing it will change the texture upon thawing.

Changes to the recipe

These no bake treats are great. There’s no need for an electric mixer, oven, or wire rack for these. There’s also no flour or egg in these treats. They’re gluten free. But keep in mind that gelatin is not vegetarian.

Here are some ideas for changing up this great afternoon pick me up.

  • Add cocoa powder to make mocha treats.
  • Stir in some mini chocolate chips, vanilla extract, or cinnamon to the coffee layer. Or sprinkle some cinnamon or cocoa powder over the top as a garnish.
  • Add some sea salt to the topping for a sea salt cold foam, which is so popular right now!
  • Make them with decaffeinated coffee so there’s no jitters.
  • Drizzle some vanilla syrup or caramel sauce over the top, or even into the cold foam layer.
  • Think of all those coffee shop flavors you love and add a sprig of mint, coffee beans, or chocolate shavings
  • Make a matcha coffee by adding some matcha powder to the cream top layer.

coffee gelatin squares on a white background.
One of the original photos of the coffee squares without the cold foam layer

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a Vietnamese Coffee Gelatin Square on a brown plate in front of the serving plate of more squares.
Don’t forget to pin this recipe! It’s so good!

Recipe

square crop of a coffee gelatin treat topped with cream layer cut into squares and placed on parchment paper.

Vietnamese Coffee Gelatin Squares

Debi
Take your coffee game to the next level with these delicious Vietnamese Coffee Gelatin Squares with Vanilla Bean Cold Foam. They’re perfect for coffee lovers looking for a unique and tasty treat!
5 from 2 votes
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Prevent your screen from going to sleep.
Prep Time 20 minutes mins
Cook Time 0 minutes mins
Resting time 4 hours hrs 20 minutes mins
Total Time 4 hours hrs 40 minutes mins
Course Dessert
Cuisine American, Vietnamese
Servings 16 squares
Calories 139 kcal

Ingredients
  

Coffee layer

  • ½ cup cold water
  • 3 packages of Knox unflavored powdered gelatin
  • 2 cups hot strong coffee
  • 14 ounce can sweetened condensed milk

Cold foam layer

  • 2 tablespoons cold whole milk
  • ½ teaspoon Knox unflavored powdered gelatin
  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla bean paste or vanilla extract

Instructions
 

Make the coffee layer

  • Place the cold water in a bowl. Sprinkle the gelatin over the water, and let sit until the gelatin blooms, about 10 minutes.
    ½ cup cold water, 3 packages of Knox unflavored powdered gelatin
  • Stir the hot coffee into the gelatin mixture, and stir until the gelatin is completely dissolved. Add the sweetened condensed milk.
    2 cups hot strong coffee, 14 ounce can sweetened condensed milk
  • Pour the coffee mixture into a glass pan (8×8 or 9×13 or 9×9) that’s been sprayed lightly with non-stick cooking spray. The thickness of squares depends on the size of the pan (a smaller pan will give you thicker pieces).
  • Refrigerate until set, at least 2 hours or overnight.

Make the cold foam layer

  • Place milk in a small mixing bowl, and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.
    2 tablespoons cold whole milk, ½ teaspoon Knox unflavored powdered gelatin
  • Meanwhile, in a medium saucepan, heat cream and sugar, on medium heat, bring just to a boil until sugar dissolves. Stir in vanilla bean paste.
    1 cup heavy whipping cream, 2 tablespoons granulated sugar, ½ teaspoon vanilla bean paste or vanilla extract
  • Remove from heat. Stir in gelatin and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
  • Pour cream mixture over set coffee layer. Refrigerate for at least 2-4 hours, or until completely set.
  • Once set, gently run a knife around the edges to loosen the dessert from the sides. Then cut into small pieces. I think 16 pieces work nicely, but feel free to cut them larger or smaller.
  • Don’t worry if you don’t get perfect cube shapes when slicing the jelly, any rough edges will still look gorgeous and taste delicious.

Notes

3 packages of Knox unflavored gelatin is ¾ of an ounce of powdered gelatin, or about 2 tablespoons plus 1 teaspoon.
You can store this layered coffee dessert, tightly covered with plastic wrap in the refrigerator for up to 5 days.
Avoid freezing it will change the texture upon thawing.

Nutrition

Calories: 139kcalCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 38mgPotassium: 124mgSugar: 16gVitamin A: 288IUVitamin C: 1mgCalcium: 84mgIron: 0.1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword coffee, gelatin, treats
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!

horizontal crop of coffee squares with cream top on a white parchment paper.
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Filed Under: Bars, Bites, Dessert Nibbles, Desserts Tagged With: Coffee, Cooking, desserts, Food, gluten-free, recipe

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Comments

  1. Krista

    September 19, 2011 at 7:29 pm

    5 stars
    I am a coffee fan, but my hubby is a fiend. He loved these! Thanks for sharing the recipe! They were fun to eat and even the kids thought they were good.

  2. Debi

    August 18, 2024 at 11:48 am

    5 stars
    This recipe has been on my blog for years, and it still holds up. The new cold foam layer just makes these so amazing! I really hope you try these and that you love them as much as my family and I do! ~ Debi, author, Life Currents

5 from 2 votes

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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