Hojicha Collagen Coconut Jello
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A quiet, no-fuss dessert that leans into hojicha's roasted warmth instead of masking it. Coconut milk gives the jello a soft, custard-like richness, and a scoop of collagen turns this from a simple treat into a genuine beauty ritual — smooth to eat, and just as easy to justify as your morning tonic.
Ingredients
- 1 tbsp Queen Omi Hojicha Powder
- 3 tbsp hot water
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup water
- 3 tbsp honey or maple syrup
- 2 1/2 tsp unflavored gelatin powder
- 1 scoop (about 10g) unflavored collagen peptides
- Pinch of salt
Instructions
- Whisk the hojicha powder with hot water until fully dissolved into a smooth concentrate.
- Pour the 1 cup of water into a small saucepan and sprinkle the gelatin evenly over the surface. Let it sit for 5 minutes to bloom.
- Warm the saucepan over low heat, stirring gently until the gelatin fully dissolves — do not let it boil.
- Add the coconut milk, honey, salt, and hojicha concentrate to the saucepan. Whisk until fully combined and smooth.
- Remove from heat and whisk in the collagen peptides until fully dissolved (adding it off-heat helps it blend smoothly without clumping).
- Pour the mixture into small cups, jars, or a shallow dish.
- Refrigerate for at least 4 hours, or until fully set.
- Serve chilled, straight from the container or unmolded onto a small plate.
Note: Using both gelatin and collagen together isn't redundant — gelatin is what gives the jello its set/texture, while the added collagen peptides boost the beauty-support angle without affecting how it sets, since peptides don't gel on their own.
