This coconut coffee is a popular drink in cafés all over Vietnam. It’s a blended coconut slushy made with coconut cream, sweetened condensed milk, and ice that gets topped with some Vietnamese coffee.
- 2 tablespoons Vietnamese dark-roast ground coffee (I use Trung Nguyen Gourmet Blend)
- 1/3 cup water
- 1/4 cup sweetened condensed milk, chilled
- 6 tablespoons unsweetened coconut cream from 1 can coconut milk (see Note 1)
- 2 cups ice
For the coffee
- Boil water. Heat water until it just barely begins to boil.
- Prep filter. Remove screen insert from a phin filter and add coffee. Tap the filter slightly to evenly spread out the coffee grounds. Place screen insert on top of coffee and place filter over a glass.
- Steep. When water is ready, pour a splash (about 1-2 tablespoons) of the hot water into filter to allow coffee grounds to expand and bloom. When coffee begins to drip through, add remaining water. Place lid on filter and let coffee drip into glass.
- Cool. Once almost all of the water is drained and coffee has stopped dripping (about 5 minutes), remove the filter and chill espresso in the refrigerator for 15-30 minutes (see Note 2).
For the coconut slushy
- Blend. In a blender, blend the sweetened condensed milk, coconut cream, and ice together until smooth and frothy. Pour the slushy into two serving glasses. If desired, chill the slushy in the freezer for about 15 minutes for a thicker consistency.
- Serve. Pour espresso over the slushy, dividing the espresso equally between the 2 glasses.
- To get the coconut cream, put a can of coconut milk in the refrigerator for about an hour. Then, carefully open the can and spoon off the thick layer of cream from the top.
- If I’m in a hurry, I put the coffee in the freezer to chill while making the slushy.
Keywords: coconut coffee, Vietnamese coffee