I believe the best Vegetarian option to set the jelly desserts is Agar Agar, that has superior texture than Kanten. However, Agar Agar and Kanten are not widely available where I live. I use Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder and I am a big fan of the product. This is how I make my favourite Vegetarian Coffee Jelly using the Vegetarian Gelling Powder. *Note: You can find the Gelatine version Coffee Jelly recipe here.


2 Servings


4 tablespoons Caster Sugar
1 sachet (8g) Queen’s ‘Jel-It-In Vegetarian Gelling Powder’ *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder

450ml Good Strong Coffee *read Method 2
Cream OR Milk to serve

  1. Place Caster Sugar and Gelling Powder (OR Agar Agar) in a saucepan, and mix to combine. This will prevent the gelling powder from getting lumpy. *Note: If you use Agar Agar Powder, use it according to the instruction on the package.
  2. Make good strong coffee. *Note: I have tried to make jelly with 400ml and also with 500ml, and I liked the texture of the jelly made with 450ml the best. However, it doesn’t really matter. Less coffee makes firmer jelly and more coffee makes softer jelly, only slightly.
  3. Add Coffee to the saucepan and mix well. Heat over medium heat and bring to the boil, stirring well. Once it started boiling, remove from the heat.
  4. Cool slightly and pour the jelly mixture into the serving glasses. Skim off any surface bubbles if you wish. *Note: This jelly sets at room temperature. DO NOT leave the mixture in the saucepan for too long.
  5. When cool enough, place the glasses in the fridge and leave to set. Enjoy with Milk OR Cream. *Note: I broke up the jelly for the above photo.