Jello Dessert Recipe

Chocolate Coffee Jello

The tip to ensuring that the layers stick to each other is to scratch the top of the first layer with a fork before you pour over the next layer. The scratches provide grip for the next layer and will not slip as you cut them into slices.


Ingredients For Chocolate Coffee Layer

350 ml				Thin Coconut Milk
80 g			        	Sugar
1 1/2 tbsp		        	Jello Powder
1/2 tsp				Salt
1 tsp			        	Vanilla Essence
50 ml			        	Thick Coconut Milk
2 tbsp				Cocoa Powder
1 tsp			        	Instant Coffee Powder

Ingredients For Top Layer
100 ml				Water
2 tbsp				Sugar
1 tsp			        	Vanilla Essence
200 ml				Thin Coconut Milk
1 tbsp				Jello Powder
1/4 tsp				Yellow Colouring

Method

To prepare the chocolate coffee layer:

Stir thick coconut milk with cocoa powder and instant coffee powder. Ensure there are no lumps. Set aside first.

Mix jello powder with thin coconut milk. At medium heat, boil this mixture with sugar and salt until completely dissolved. Add vanilla essence. Stir in cocoa milk mixture and keep stirring. Allow mixture to boil for a minute before turning off fire.

Pour chocolate jello into square tin. Allow to cool a little.

Meanwhile, to prepare the top layer, boil water and sugar until sugar has dissolved. Mix jello powder into thin coconut milk and add this into sugar water. Lower heat and add vanilla essence. Keep stirring so that the jello powder dissolved faster. Turn off heat and add one drop of yellow colouring.

Using the tip of a fork, scratch the surface of the cooled chocolate coffee layer lightly. Pour top layer from the side of the tin gently so that it flows smoothly to cover the entire chocolate coffee layer.

Chill well before cutting into slices.

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