Coffee Jelly with Buko Dessert

Coffee Jelly with Buko
Dessert Recipe

I don't have step by step photos of this recipe, but hope you won't have a hard time following this.  It's actually easy.

Coffee Jelly with Buko Recipe:

fresh ground coffee (kapeng barako)
dark-colored unflavored gelatin
1 can condensed milk
2 boxes all purpose cream
shredded coconut meat

Procedure:
1.  Make coffee using a coffee maker.  Ideally, the coffee mixture should be strong.
2.  Add gelatin to the coffee mixture.  For every 2 cups of coffee, add 1 bar of gelatin.  You can also use the powdered gelatin, but refer to the instructions on the box.  The more gelatin you put, the tougher it would get (like that of nata de coco).
     *If you don't have a coffee maker, instant coffee can also be used, but it actually tastes better with fresh ground coffee.
3.  Transfer the hot gelatin into rectangular molds and let cool.
4.  When the coffee gelatin has set, cut into small cubes.
5.  Add the buko, condensed milk and all purpose cream into the coffee jelly and mix.

Note:  I really recommend using clear, red, brown or black gelatin.  As you can see on the photo above, it was greenish.  That is because we only had green gelatin.  Trust me, it will be confused with Buko Pandan dessert so don't use green.  Nonetheless, it would still be yummy.


Thank you for reading.

God bless. (^_~)