Marbled Coffee and Cream Gelatin


This recipe is a twist to my earlier post on the Coffee and Cream Agar Jelly.  Let’s say you can’t get to an Asian grocery store to buy agar agar powder and because you’re so busy you don’t have the time to make the dessert layer by layer but still want to enjoy this cool, refreshing dessert.  Well, I have a recipe shortcut for making this dessert that is eye-catching and mouth-pleasing!  My inspiration was the turtle brownie with its beautiful flow of dark brown and caramel colors.  You’ll be happy to know there’s no wrong way to make this version of the dessert.  Swirl the coffee and cream as much or as little as you’d like for the most appealing dessert.


4 envelopes of unflavored gelatin (total of 1 ounce or 28 grams)
2 cups water
3/4 cup sugar

For the Coffee Layer:
4 tsp instant coffee (I use 2 packets of Starbucks Via)
1/4 cup hot water
3/4 cup cold water

For the Cream Layer:
1/4 cup half and half
3 heaping Tbsp coconut cream (this is the top portion of canned coconut milk)
1/2 cup cold water


Mix the instant coffee with hot water.  Stir to dissolve.  Add cold water to make 1 cup.

Combine the half and half and coconut cream.  Add cold water to make 1 cup.

In a medium saucepan, add 1 cup water.  Sprinkle gelatin over the water and let stand for 1 minute.  Add the remaining 1 cup water and sugar.  Heat the mixture over Medium heat stirring constantly to dissolve the gelatin and sugar, approximately 4-5 minutes.  Turn off the heat.

Measure out 1 cup of the gelatin mixture into a shallow dish and leave the remaining in the saucepan.

Add the coffee mixture to the gelatin mixture in the dish.  Stir well to combine.   Place the dish in the refrigerator.

Pour the cream mixture into the saucepan and combine.

After refrigerating the coffee mixture for 1 hour, remove from fridge.

Drizzle the cream mixture on top of the coffee mixture.  (Coffee mixture should just be starting to set.)  Use a spoon to create swirls if desired.  Return dish to the refrigerator and chill for at another 3 hours.

To serve, cut into slices or squares.

Yields: 6-8 servings

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8 Responses to Marbled Coffee and Cream Gelatin

  1. Kim February 8, 2021 at 8:20 pm #


    Can I use agar agar powder instead of gelatin? If so, how many Tbs or tsp please? Thank you.

  2. Donna January 27, 2019 at 7:12 am #

    Can I use this recipe to do the layered coffee cream jelly?

    • Trang January 28, 2019 at 8:25 am #

      Hi Donna,
      Yes, you can make a layered coffee and cream jelly. Gelatin sets differently than agar agar and would need to be refrigerated for the layer to set, then you can add the next layer. Good Luck!

      • Beatrice March 20, 2020 at 5:39 am #

        Can the marbled recipe be made with agar?

  3. Robert January 27, 2016 at 6:49 pm #

    Does this recipe require any added sugar?

    • Trang February 1, 2016 at 8:46 pm #

      Oh my goodness! Thank you Robert for the catch–we definitely need to add sugar. I’ve updated the recipe. 🙂

  4. Monica June 13, 2014 at 1:42 am #

    Wonderful recipe! Is there anything that can be replaced with Half and Half? Like condensed milk or something?

    • Trang June 16, 2014 at 11:10 pm #

      Hi Monica,
      You can use regular milk. If lactose intolerant use almond, hemp, soy milk, etc. Hope that helps!

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