How to Make Vietnamese Coffee Jelly (Sương Sá Cà Phê)

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk offers a lighter, dairy-free option.

agar-agar

🥗Healthier: gelatin

💰Cheaper: agar powder

Gelatin is more common and can be easier to find.

In a medium pot, combine: water, Vietnamese coffee, agar agar powder & sugar for the Coffee Jelly Layer.

Stir well to dissolve everything, then bring to a gentle boil over medium heat.

Pour the coffee jelly mixture into a heatproof tray, pan, or mold. Let it sit at room temp for 5-8 minutes until slightly firm but not fully set.

In another pot, combine: coconut milk, water, agar agar powder, sugar & condensed milk for the Coconut Milk Jelly Layer.

Stir until dissolved. Heat over medium until the mixture comes to a gentle boil, then simmer for 1–2 minutes to activate the agar.

Slowly pour over the set coffee jelly layer. Repeat the layers until there's no more.

Let the jelly cool completely at room temp, then refrigerate for at least 1 hour until firm.

Once set, slice into cubes or bars.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens