Coffee Jelly Almond Milk Tea

Coffee Jelly paleo (
It’s not quite summer yet here in SoCal (actually, it’s been a tad too cold lately) but I couldn’t resist making a healthier version of Coffee Jelly. I like to eat it as dessert after a meal or as a mid-afternoon pick me up at work.

This is popular in Asian bubble tea stores as an alternative or compliment to boba (tapioca pearls) in milk teas or shakes. Making this homemade version is easy and so much better because it’s dairy free and only contains a teaspoon of coconut sugar!

You can control the strength of the coffee in the jelly by using the substitutions I have included in the recipe below.

* I use the Great Lakes Gelatin brand that I get from Amazon

Coffee Jelly Almond Milk Tea
Prep time
Total time
Recipe type: Dessert
Serves: 2
  • 1¾ cups (400 ml) room temperature black coffee/decaf/cold brew
  • 1½ tbsp (5 g) gelatin dissolved in ¼ cup (60 ml) of cold water
  • 1 tsp coconut sugar
  • 1½ cups (345 ml) almond milk
  • ½ cup (180 ml) water
  • 2 tbsp (8 g) black assam tea (or 2 tea bags of any black tea)
  1. Make the coffee jelly by mixing together the coffee, gelatin and sugar until everything is dissolved completely.
  2. Pour into a gelatin mold or regular glass pan and let it set in the fridge for 4-6 hours.
  3. Meanwhile, in a small saucepan, prepare the milk tea by simmering almond milk with ½ cup water over low heat for 1-2 minutes. Make sure it does not boil.
  4. Turn off the heat, add the tea and steep for 3-4 minutes.
  5. Filter out or remove the tea bags and place the milk tea in the fridge to cool.
  6. Once the gelatin is set, cut it into cubes and pour the cold milk tea over it and enjoy!
For stronger coffee, substitute the cold coffee with 2 shots of espresso + 1 cup of water.
The amount of gelatin will result in a jell-o like consistency. For firmer jelly, add another ¼ tbsp of gelatin.


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  1. Charisse says

    Omg! Looks awesome!!! I looove Asian pearl tea drinks but since going paleo 7 years ago I haven’t been able to enjoy them. :(. I’m so excited to try this! Love Great Lakes gelatin. What brand of almond milk and black/Assam tea did you use? Thanks for sharing!!

    • says

      I use the whole foods 365 almond milk and assam tea from urth caffe. You can use any brand of black tea bags and it will be great :)

    • Steve says

      Charisse, I’m a Paleo fan. I lost over 50lbs doing it. But you eat Paleo 100% of the time? I’ve always felt diets should be guidelines, in the grand scheme of things what would a bubble tea once a month or even once a week really do to you?

  2. says

    Yummy! Can’t wait to get home and try this out! I am in San Diego right now – in time for the heat and the fires. Saturday I’ll head back to the Virginia heat. The thought of this is cheering me up and on. Thanks so much!

    • says

      Yes the SD fires are pretty crazy, be safe over there! It doesn’t seem that hot in VA right now, my cousin says its 60s-70s which is really pleasant :)

  3. Susannah says

    I tried this and couldn’t get my coffee jelly to fully set. I followed the instructions implicitly; do I need to heat the coffee / gelatin mixture a touch to get the gelatin to dissolve?

    • says

      Hello Susannah, did you dissolve the gelatin in 1/4cup of cold water first before mixing in with the coffee? Not sure if you missed this step but it is essential to let the gelatin dissolve (or what they call, bloom) so that it easily mixes in with the coffee. Also, what kind of gelatin are you using?

      • Susannah says

        Hi Jenny, I think I’ve got it figured out now. This was my first time working with gelatin (Great Lakes pure gelatin), so on the second time I took a little more care to sprinkle the gelatin evenly over the cold water. I also mixed the coffee into it while it was still a bit warm, and that really helped to dissolve the gelatin evenly. Lessons learned! I just got back from a trip to Japan, so I’m a bit nostalgic and this is definitely helping. Thanks!

        • says

          Glad to hear it worked out the second time :) I think i will edit the recipe and indicate that it should be slowly sprinkled over the water to make it dissolve evenly. Ah Japan, hopefully I can visit one day. Lots of great food and beautiful sights to see!

  4. Steve says

    Have you ever had cold brewed coffee? I bet it’d be great for this. You use cold water to brew it, resulting in a less sharp, less tangy cup. But you compensate for cold water’s poorer extraction by using more grounds and a longer steeping time. The end result is a concentrate that is strong and smooth, with forward deep notes. Dissolve the gelatin and sugar in a little hot water, pour cold brew in to that… it’s an idea.

    • says

      Yes I like cold brew! I’ve made my own before but I just buy the Chameleon brand for convenience. I prefer hot coffee over cold tho, even during summer months.