Ingredients

• 1/2 tin - condensed milk
• 4 cups - water
• 8 tbsp - instant coffee
• 4 tbsp - sugar
• 4 tbsp - gelatine

How to Make Striped Coffee Pudding

• Soak gelatine in 1 cup of water, and dissolve by double boiling.
• Dissolve coffee powder in the remaining 3 cups of hot water.
• Divide this coffee solution into 2 portions.
• Add half the dissolved gelatine and the sugar to one portion to make a black coffee jelly. Set aside.
• Add condensed milk to the other portion of coffee along with the remaining gelatine. Mix well to get milk coffee jelly.
• In a small loaf tin pour 1/2 inch layer of black coffee jelly. Keep in the freezer to set.
• Then pour a 1/2 inch layer of milk coffee jelly over the set-black coffee jelly. Keep in the freezer again till set.
• Similarly, alternate layers until all the jelly is used.
• Freeze until set.
• Dip loaf tin in hot water to loosen jelly.
• Invert over a plate to unmould.
• Cut into slices and serve chilled.