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This Coffee Jelly and Milo Combo Is so Good and so Easy to Make

This Coffee Jelly and Milo Combo Is so Good and so Easy to Make
IMAGE Angelie Panagsagan Rafael
Add a twist to your favorite gelatin dessert.

Is coffee jelly one of your favorite desserts? If you want to add a nostalgic taste to your cup of sweet and creamy coffee jelly, we found a recipe that puts a "chocolatey twist to this classic dessert by adding" Milo, a popular chocolate drink from our childhood.

Angelie Panagsagan Rafael's recipe combines Milo + coffee jelly and it's just as easy to make as your typical coffee jelly. You will only need a few additional ingredients like Milo chocolate powder, which is easy to source in any supermarket, convenience store, or sari-sari store.

 For those who have a sweet spot for this chocolate malt drink, here is Angelie's Milo Jelly recipe:

Milo Jelly gelatin ingredients:

  • 2 cups water
  • 1/2 cup Milo chocolate powder
  • 1/2 teaspoon instant coffee
  • 1/4 cup sugar
  • 1 pack gelatin powder

To make the Milo Jelly gelatin:

  • 1 Preheat pot over medium to high heat.
  • 2 Pour in the water and add Milo powder, instant coffee, and sugar. Mix well until there are no visible clumps. 
  • 3 Once the mixture boils, add the gelatin powder. Mix well until. Continue to cook for 3 to 5 minutes.
  • 4 Transfer mixture to a container. Place inside the refrigerator for about 30 minutes until it gelatinizes.
  • 5 Once the gelatin is firm, cut it into cubes using a knife. Set aside.

Milo Jelly cream ingredients:

  • 1/2 cup Milo chocolate powder
  • 2/3 cup fresh milk or evaporated milk
  • 1 300 ml can all-purpose cream
  • 3/4 cup condensed milk
  • 1 cup cooked tapioca 

To make the Milo Jelly cream:

  • 1 Prepare a bowl and add the Milo powder and milk. Mix well.
  • 2 Add the milk and all-purpose cream into the mixture. Mix again until there are no visible clumps.

Assemble the Milo Jelly:

  • 1 In a container, combine the Milo gelatin cubes, Milo Jelly cream, and add the cooked tapioca. Serve chilled.

This story originally appeared on Minor edits have been made by the editors.

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