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Vietnamese Iced Coconut Coffee Recipe
Discover the refreshing delight of Vietnamese iced coconut coffee (cà phê dừa) with our simple recipe. Brew bold robusta beans using a phin filter, blend creamy coconut slush, and layer for a tropical treat—perfect for hot days. Includes step-by-step instructions, ingredients table, and tips from MR.VIET.
Vietnamese iced coconut coffee, or cà phê dừa, is a refreshing blend of strong, bold coffee topped with a creamy coconut slush. Start by brewing 2 tablespoons of robust Vietnamese coffee using a phin filter, then blend 1/3 cup coconut cream, 2 tablespoons sweetened condensed milk, and 2 cups of ice into a frothy slush. Pour the slush into a tall glass and slowly add the hot coffee for a layered, indulgent drink perfect for hot days.
Ingredients Needed
Gather these simple items for one serving. Use full-fat coconut cream for the richest texture, and opt for MR.VIET's robusta beans for authentic flavor. Adjust sweetness based on preference.
Ingredient | Quantity | Notes |
Vietnamese coffee grounds | 2 tablespoons | Medium grind, robusta preferred |
Hot water | 3 ounces | For brewing |
Coconut cream | 1/3 cup | Unsweetened, canned works well |
Sweetened condensed milk | 2 tablespoons | For creaminess and sweetness |
Ice cubes | 2 cups (divided) | 1 cup for blending, 1 cup for serving |
Optional: Coconut flakes | 1 teaspoon | For garnish |
Brewing the Coffee
Use a traditional Vietnamese phin filter for best results. Place 2 tablespoons of coffee grounds in the phin, set it over a glass, and pour 3 ounces of hot water (around 200°F). Let it drip slowly for 4-5 minutes. This creates a concentrated brew that's essential for balancing the sweet coconut slush. If you don't have a phin, a strong espresso shot works as a substitute.
Making the Coconut Slush
In a blender, combine 1/3 cup coconut cream, 2 tablespoons sweetened condensed milk, and 1 cup ice cubes. Blend on high for 30-45 seconds until thick and frothy, like a slushie. In hot climates like Vietnam or Southeast Asia, chill your blender jar first to prevent melting. Taste and add more condensed milk if you prefer it sweeter.
Assembling and Serving
Fill a tall glass with 1 cup of ice cubes. Pour the coconut slush over the ice, then slowly drizzle the hot brewed coffee on top. Stir gently before sipping to mix the layers. Garnish with coconut flakes for extra tropical flair. This serves one and takes about 10 minutes total.
For more on brewing techniques, link back to our main hub article: How to Brew Vietnamese Coffee with a Phin.
For more on brewing techniques, link back to our main hub article: How to Brew Vietnamese Coffee with a Phin.
FAQ
What type of coffee should I use?
Use robusta beans like those from MR.VIET for the bold, nutty flavor traditional in Vietnamese coffee; avoid mild arabica blends.
Can I make this vegan?
Yes, substitute sweetened condensed milk with condensed coconut milk or a mix of coconut sugar and plant-based milk for a fully vegan version.
How long does it stay fresh?
Enjoy immediately for best texture; the slush melts quickly, but you can store brewed coffee in the fridge for up to 24 hours.
Is coconut milk or cream better?
Coconut cream provides thicker, richer slush; use milk for a lighter drink, but increase blending time to 60 seconds.
Can I add flavors?
Add a pinch of sea salt or vanilla extract to the slush for enhanced taste, keeping it under 1/4 teaspoon to avoid overpowering the coffee.
Use robusta beans like those from MR.VIET for the bold, nutty flavor traditional in Vietnamese coffee; avoid mild arabica blends.
Can I make this vegan?
Yes, substitute sweetened condensed milk with condensed coconut milk or a mix of coconut sugar and plant-based milk for a fully vegan version.
How long does it stay fresh?
Enjoy immediately for best texture; the slush melts quickly, but you can store brewed coffee in the fridge for up to 24 hours.
Is coconut milk or cream better?
Coconut cream provides thicker, richer slush; use milk for a lighter drink, but increase blending time to 60 seconds.
Can I add flavors?
Add a pinch of sea salt or vanilla extract to the slush for enhanced taste, keeping it under 1/4 teaspoon to avoid overpowering the coffee.