Vietnamese Coffee Gelatin Squares

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.

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

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.

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

Make the cold foam layer

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.

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.

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

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.

• Make a matcha coffee by adding some matcha powder to the cream top layer.