Pour water in a small pot over medium-high heat and sprinkle the kanten in.
When it boils, turn the heat down to low and simmer for a further 1-2 minutes to ensure the kanten has dissolved.
Add sugar and instant coffee and stir with a spoon or whisk to dissolve. Pour the mixture into your desired cup or mold.
Let it chill in the fridge to set.
Once set, remove from the mold and cut into cubes or serve directly set in the cup.
Pour fresh whip cream over the jelly to serve.
Notes
*1 Kanten powder stick or sachett comes in 4g pre-measured if you purchase them in Japan or Japanese groceries. For a softer jelly texture, I used half of the sachett. *2 I used Monk fruit sugar (Rakanto) as a sweetner. It is great for those who are watching their weight or cutting back on sugar. *3 You can whip the cream to serve if you like.