Vietnamese Iced Coffee Jelly

by | Apr 12, 2016 | 7 comments

Vietnamese Iced Coffee Jelly

I run on coffee. It flows through my veins. Although I limit myself to only three small cups a day, I get caught up in the whole ritual of this intensely aromatic tradition. I wake up thinking about my first cup. As Nick expertly pours me my first of the day (he has made me coffee every single day for the past decade and half), I zone out and savour every sip. My second cup a mere two hours later is a necessity – my work companion.

And then my last at precisely 3pm is an event in itself. I am anticipating it, savouring the thought of hugging the hot mug in my hands, preparing for it. Because, it is then that I set aside 10 minutes of time to do nothing and escape into my thoughts with my coffee for company. And something sweet on the side. No wonder the tiramisu is my favourite dessert and the coffee cake my favourite afternoon treat.

Vietnamese Iced Coffee Jelly

I recently collaborated with Nespresso to create a couple of fine dining coffee dessert recipes. And this luscious jelly, coconut and condensed milk dessert inspired by the famous Vietnamese Iced Coffee was an absolute hit. Using a robust flavoured coffee like Arpeggio but a decaffeinated version ensures that I can enjoy my coffee hit at night without compromising on sleep (yes, I have reached that age where caffeine after 3pm tends to transform me into a night owl).

I love the simplicity of this dessert and you get to make coffee jelly. Coffee Jelly!!! It takes literally 5 minutes to make and then a couple of hours to set. And the rest of the dessert comes together in 5 minutes too. It is honestly the easiest, most wow looking dessert you will ever make. Definitely a must at a dinner party. Just make sure you have a supply of ice cubes in your freezer. But PLEASE! Make this okay? It will be the best thing you will taste! Nick and I are so addicted to this, we have been having this once (okay twice!) every week for the past 3 weeks, it is seriously delish!

Blooms And White Kitchen - Cook RepublicVietnamese Iced Coffee Jelly

I recently shared a picture of some gorgeous blooms brightening up my kitchen space. These blooms are from A Floral Affair in Dural, one of 200 florists and garden centres across Australia that are now capsule collection points for used Nespresso capsules (see the snazzy silver pod collection container to the left?). Nespresso has partnered with Terracycle in a zero waste initiative to recycle their 100% recyclable coffee pods. From these collection points, the pods are taken to a Southern NSW recycling plant and completely recycled – used grounds composted and aluminium melted down to make new products. So awesome!!! (check their website to see where your nearest point is)

Vietnamese Iced Coffee JellyVietnamese Iced Coffee JellyVietnamese Iced Coffee Jelly

Hope you enjoy these simple recipes. Please don’t forget to comment and let me know how they turned out for you. If you loved them, please do rate them as well. And lastly I would love to see what you are cooking and enjoying from the blog. If you share it on social media, do tag me on Instagram with #cookrepublic


Vietnamese Iced Coffee Jelly


A refreshing coffee dessert with a zesty twist, this Vietnamese Ice Coffee Jelly inspired by the famous Vietnamese Iced Tea is an explosion of flavours and textures and brings the wow factor to a dinner party.
Print Recipe Rate / Comment
Course // Dessert
Cuisine // Gluten Free, Vietnamese
Prep Time: 10 minutes
Cook Time: 2 hours
Servings: 4


For the espresso jelly

  • 120 ml Nespresso Arpeggio Decaffeinato
  • 1 tablespoon maple syrup
  • 2 teaspoons gelatin powder

For the sweet milk

  • ¼ cup (60 ml) sweetened condensed milk
  • ½ cup (125 ml) coconut milk

For the topping

  • 1 cup crushed ice
  • 40 ml Nespresso Arpeggio Decaffeinato
  • zest of 1 lime


  • Prepare the jelly by mixing the hot coffee, maple syrup and gelatin in a small glass jug until gelatin is dissolved. Strain coffee mixture into a clean 10cm square plastic container. Refrigerate for 2-3 hours until set. Cut jelly into small 2cm cubes.
  • Mix sweetened condensed milk and coconut milk in a jug with a spoon until smooth.
  • To assemble the dessert, divide coffee jelly equally into four 200ml capacity footed glasses. Pour over equal quantity of sweet milk in all the four glasses. Divide the crushed ice between the glasses. Top with a drizzle of the espresso and garnish with lime zest. Serve with a spoon.


If you don't have a coffee machine, you can substitute with regular brewed strong coffee in the quantities mentioned.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic




I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Rosa

    Heavenly! A great summer drink.

    I love the photos!



    • snehroy

      Thanks Rosa! Cheers! x

  2. Angela - Patisserie Makes Perfect

    This looks so fun and that coffee jelly! I have to admit I love coffee and I have more than three cups a day and sometimes it’s just boring old instant – but I find it so comforting.

    I love kahlua, it’s one of my favourite drinks and so is a white russian and I agree with you about coffee and walnut cake and tiramisu!

    • snehroy

      you and I Angela would really hit it off. we seem to have love the same flavours 🙂 x

  3. Tori//Gringalicious

    You totally had me sold at the mention of coffee! This looks amazing, I NEED!

  4. kankana

    It’s funny how I don’t drink coffee as much as I indulge on coffee flavored treats! Definitely going to try this out soon 🙂

  5. Abby

    Beautiful photos, Sneh! <3


Submit a Comment

Your email address will not be published.

Recipe Rating