AuthorChef Chad
RatingDifficultyBeginner

Craving for a Pinoy coffee concoction? Try the combination of coffee jelly and ube in just one drink and make it an extraordinary yet refreshing dessert.

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Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
For the coffee jelly
 2 espresso shot
 1.50 tbsp unflavored gelatin powder
 1 tbsp sugar
 1 cup water
For ube macapuno
 1 cup full cream milk
 1 cup ice cubes
 0.25 cup ube macapuno condensed milk
 3 tbsp sago pearls
 0.25 tsp ube flavored syrup
 2 tbsp whipped cream
1

Using the Breville espresso machine, extract 2 shots of espresso.

2

Boil 1 cup of water and mix the espresso shots, sugar, and 1 tbsp of unflavored gelatin powder.

3

Stir continuously under low heat for 5-8 mins.

4

Transfer coffee jelly into a food keeper and let chill for 1 hour to set.

5

Make the ube sago by boiling 2 cups water, ┬╝ tsp ube flavored syrup, and uncooked sago pearls. Cook on low heat for 10 mins.

6

Once the sago is cooked, drain excess water using a strainer. Set aside.

7

Take the coffee jelly out of the chiller and slice it into cubes.

8

Combine cold milk and ube macapuno condensed milk until well incorporated.

9

Assemble the drink by pouring the ice cubes into glasses.

10

Add coffee jelly, ube macapuno milk, and finish it off with whipped cream and sago pearls. Enjoy!

Ingredients

For the coffee jelly
 2 espresso shot
 1.50 tbsp unflavored gelatin powder
 1 tbsp sugar
 1 cup water
For ube macapuno
 1 cup full cream milk
 1 cup ice cubes
 0.25 cup ube macapuno condensed milk
 3 tbsp sago pearls
 0.25 tsp ube flavored syrup
 2 tbsp whipped cream

Directions

1

Using the Breville espresso machine, extract 2 shots of espresso.

2

Boil 1 cup of water and mix the espresso shots, sugar, and 1 tbsp of unflavored gelatin powder.

3

Stir continuously under low heat for 5-8 mins.

4

Transfer coffee jelly into a food keeper and let chill for 1 hour to set.

5

Make the ube sago by boiling 2 cups water, ┬╝ tsp ube flavored syrup, and uncooked sago pearls. Cook on low heat for 10 mins.

6

Once the sago is cooked, drain excess water using a strainer. Set aside.

7

Take the coffee jelly out of the chiller and slice it into cubes.

8

Combine cold milk and ube macapuno condensed milk until well incorporated.

9

Assemble the drink by pouring the ice cubes into glasses.

10

Add coffee jelly, ube macapuno milk, and finish it off with whipped cream and sago pearls. Enjoy!

Coffee Jelly Ube Macapuno