Cà Phê Sương Sá (Coffee Coconut Jelly)
Cà Phê Sương Sá (Coffee Coconut Jelly)
Ingredients
For the Coffee Layer
- 500 ml water
- 2 tablespoons Vietnamese instant coffee powder
- 1/4 cup granulated sugar
- 1 teaspoon agar agar powder
For the Coconut Layer
- 400 ml coconut milk
- 100 ml water
- 1/4 cup granulated sugar
- 1/4 cup sweetened condensed milk
- 1 teaspoon agar agar powder
Instructions
- 1
In a medium saucepan, combine 500 ml of water, 2 tablespoons of Vietnamese instant coffee powder, 1/4 cup of granulated sugar, and 1 teaspoon of agar agar powder for the coffee layer. Whisk thoroughly until all ingredients are well combined and the agar agar is dissolved.
⏱️ 5 min
- 2
Place the saucepan over medium heat and bring the coffee mixture to a rolling boil, whisking continuously to prevent sticking and ensure even cooking. Once boiling, remove from heat.
⏱️ 5 min
- 3
In a separate medium saucepan, combine 400 ml of coconut milk, 100 ml of water, 1/4 cup of granulated sugar, 1/4 cup of sweetened condensed milk, and 1 teaspoon of agar agar powder for the coconut layer. Whisk thoroughly until all ingredients are well combined and the agar agar is dissolved.
⏱️ 5 min
- 4
Place the saucepan over medium heat and bring the coconut mixture to a gentle boil, whisking continuously. Once boiling, remove from heat and let it cool slightly for about 5 minutes. This prevents the hot coconut layer from melting the coffee layer when poured.
⏱️ 10 min
- 5
Pour a thin layer of the hot coffee mixture into your chosen molds (e.g., a clear rectangular glass dish or individual shaped molds). Allow this layer to set slightly, which should take about 3-5 minutes at room temperature. It should be firm enough to hold the next layer but still slightly tacky.
⏱️ 5 min
- 6
Carefully pour a thin layer of the slightly cooled coconut mixture on top of the partially set coffee layer. Allow this layer to set slightly for another 3-5 minutes.
⏱️ 5 min
- 7
Repeat the layering process, alternating between coffee and coconut mixtures, until the molds are filled or you run out of mixture. Ensure each layer sets slightly before adding the next to create distinct lines. You should aim for 3-4 layers of each color.
⏱️ 10 min
- 8
Once all layers are poured, transfer the molds to the refrigerator and chill for at least 1 hour, or until the jelly is completely firm and set.
⏱️ 60 min
- 9
Once set, carefully unmold the jellies if using individual molds. If using a rectangular dish, slice the cà phê sương sá into desired shapes (e.g., small rectangles or cubes) using a sharp knife.
⏱️ 5 min
- 10
Serve chilled and enjoy this refreshing Vietnamese coffee dessert.
Kitchen Tools
Nutrition Facts (per serving)
Cà Phê Sương Sá (Coffee Coconut Jelly)
For the Coffee Layer
- 500 ml water
- 2 tablespoons Vietnamese instant coffee powder
- 1/4 cup granulated sugar
- 1 teaspoon agar agar powder
For the Coconut Layer
- 400 ml coconut milk
- 100 ml water
- 1/4 cup granulated sugar
- 1/4 cup sweetened condensed milk
- 1 teaspoon agar agar powder
Instructions
- 1
In a medium saucepan, combine 500 ml of water, 2 tablespoons of Vietnamese instant coffee powder, 1/4 cup of granulated sugar, and 1 teaspoon of agar agar powder for the coffee layer. Whisk thoroughly until all ingredients are well combined and the agar agar is dissolved.
⏱️ 5 min - 2
Place the saucepan over medium heat and bring the coffee mixture to a rolling boil, whisking continuously to prevent sticking and ensure even cooking. Once boiling, remove from heat.
⏱️ 5 min - 3
In a separate medium saucepan, combine 400 ml of coconut milk, 100 ml of water, 1/4 cup of granulated sugar, 1/4 cup of sweetened condensed milk, and 1 teaspoon of agar agar powder for the coconut layer. Whisk thoroughly until all ingredients are well combined and the agar agar is dissolved.
⏱️ 5 min - 4
Place the saucepan over medium heat and bring the coconut mixture to a gentle boil, whisking continuously. Once boiling, remove from heat and let it cool slightly for about 5 minutes. This prevents the hot coconut layer from melting the coffee layer when poured.
⏱️ 10 min - 5
Pour a thin layer of the hot coffee mixture into your chosen molds (e.g., a clear rectangular glass dish or individual shaped molds). Allow this layer to set slightly, which should take about 3-5 minutes at room temperature. It should be firm enough to hold the next layer but still slightly tacky.
⏱️ 5 min - 6
Carefully pour a thin layer of the slightly cooled coconut mixture on top of the partially set coffee layer. Allow this layer to set slightly for another 3-5 minutes.
⏱️ 5 min - 7
Repeat the layering process, alternating between coffee and coconut mixtures, until the molds are filled or you run out of mixture. Ensure each layer sets slightly before adding the next to create distinct lines. You should aim for 3-4 layers of each color.
⏱️ 10 min - 8
Once all layers are poured, transfer the molds to the refrigerator and chill for at least 1 hour, or until the jelly is completely firm and set.
⏱️ 60 min - 9
Once set, carefully unmold the jellies if using individual molds. If using a rectangular dish, slice the cà phê sương sá into desired shapes (e.g., small rectangles or cubes) using a sharp knife.
⏱️ 5 min - 10
Serve chilled and enjoy this refreshing Vietnamese coffee dessert.