Ice-Blended Vietnamese Coconut Coffee
This fast and delicious ice-blended Vietnamese coconut coffee recipe is great for anytime of day.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 g French roast coffee
- 100 g water
- ¼ c coconut cream
- ¼ c condensed milk (or coconut condensed milk if you have dietary restrictions)
- 2 c ice
Instructions
- 1
Brewing coffee
- 2
Use a Vietnamese coffee filter (phin) to brew the Vietnamese coffee, OR
- 3
Use a French press. I like using this for tripling the recipe above for larger parties. Boil water to 205 F, add the coffee grounds to the press, pour in the water and put the French press lid on. Wait 3-6 minutes (longer = darker), slowly press, and pour out the coffee so it stops steeping.
- 4
Chill the coffee in the refrigerator for 15-30 minutes before assembling to slow the melting of the slushy.
- 5
Coconut Slushy
- 6
Add the coconut cream, ice, and condensed milk into a blender and blend until thick and frothy. Consistency should be thick. Taste and adjust sweetness and thickness. Add more ice or cream if it needs more thickener, add more condensed milk for sweetness, or coconut milk if you want to thin it out.
- 7
Place the slushy back into the freezer for 30 minutes to one hour to get an extra thick consistency.
- 8
To assemble, pour chilled Vietnamese coffee into two glasses and top with the coconut slushy.
- 9
Mix and enjoy!