Vietnamese Iced Coconut Coffee

This recipe for Vietnamese Iced Coconut Coffee is a refreshing slushy coconut coffee drink that is slightly sweet and full of coconut flavour.

What is Vietnamese coconut coffee?

Vietnamese Coffee is made using a coffee phin filter, which is a stainless steel metal coffee filter filled with coffee grounds.

Hot water is poured over the coffee filter, producing a drink similar to drip coffee.

Why you'll love this recipe

This Vietnamese Iced Coconut Coffee features the flavor of Vietnamese coffee poured over a icy coconut slush that is slightly sweetened and is full of coconut flavor and aroma.

It's easy to make using a blender, and the drink is super refreshing on a hot summer day.

Using coconut milk adds a rich flavour to balance the bitterness of the coffee.

You'll only need a few ingredients to make this drink.

Ingredients you'll need

• coconut milk: canned coconut milk will give a pure, rich flavour; you can use coconut cream which is even more richer; just dilute it with a little more hot water
• hot boiling water
• sweetened condensed milk: adds sweetness to the coconut milk; if you're vegan, you can use a coconut condensed milk
• ice
• Vietnamese coffee: preferably a Robusta blend such as Cafe du Monde, or you can use you can also use any strong dark roast, espresso, or cold brew coffee; preferably made ahead of time so it can cool down

Equipment you'll need

• Vietnamese coffee phin filter: a stainless steel coffee filter press; you can find it in Vietnamese or Asian grocery stores
• high-powered blender: for blending the slushy drink

How to make the coconut coffee

Brew the Vietnamese coffee. You can make it without adding the condensed milk. Let it cool.

In a small mug, combine condensed milk, coconut milk and hot water.

Give it a stir.

Pour the coconut milk mixture into a blender and add ice.

Blend the mixture until it is snow-like and fluffy.

Pour the coconut slushy into chilled glasses and top with cooled coffee.

Enjoy immediately.

How to serve

Serve the Vietnamese Iced Coconut Coffee immediately.

Otherwise, keep it in the freezer until ready to enjoy.

Pair the coffee with a banh mi, pho (beef or chicken), or bun bo hue.

Expert tips

If the coconut milk mixture is a little clumpy, pop it in the microwave to warm it up for about 10-20 seconds.

Note: Coconut milk solidifies if your room temperature is colder.

Making it ahead of time? Pop the coconut coffee slushy into the freezer.

Tip: Keep the serving glass in the freezer or fridge to keep them cold.

For a thicker consistency of the coconut slushy, you can use full-fat coconut cream or heavy whipping cream.

Substitutions & variations

For a keto version, omit the sweetened condensed milk.

If you're vegan, swap the condensed milk for coconut condensed milk.

Got leftover coffee ice cubes? Blend them together with the coconut milk mixture for a coffee-centric version.

For a hot version, omit the ice cubes and increase the amount of coconut milk.

Other coffee recipes you may like

Be sure to check out these recipes:

Vietnamese Iced Coffee (Cà Phê Sữa Đá)

2-Ingredient Vietnamese Coffee Popsicles

Cold Brew Coffee (With Espresso Option)

Vietnamese Egg Coffee

Vietnamese Coffee French Toast

Iced Coffee Spheres

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 4 votes

Vietnamese Iced Coconut Coffee

This recipe for Vietnamese Iced Coconut Coffee is a refreshing slushy coconut coffee drink that is slightly sweet and full of coconut flavour.

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Drinks

Cuisine: Asian, Vietnamese

Servings: 2

Calories: 64kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Coffee:

• 2 tablespoon Vietnamese ground coffee Cafe du Monde, or Trung Nguyen
• ½ C hot water

OR:

• 2 shots brewed strong espresso

Coconut slush:

• 3 tablespoon coconut milk
• 2 tablespoon hot water
• 2 teaspoon sweetened condensed milk or to your taste
• 1 ½ C ice

Instructions

Brew the Vietnamese coffee:

• Place the coffee phin over a heat-resistant glass.
• To the coffee phin filter "cup," add 2 tablespoons of coarse ground coffee.
• Gently tap to ensure the coffee grounds are evenly spread out.
• Place the top disc on and carefully screw it over the filter "cup" with your fingers.
• Use a metal spoon and continue to tighten until you feel some resistance.
• Pour about 1 tablespoon of hot boiling water into the coffee phin to bloom the coffee grounds and observe how quickly the water drips through. If it's dripping quickly, carefully use a spoon to tighten the filter.
• (Note: the coffee filter is metal so it will be hot). If no coffee is dripping through, then carefully use the spoon to loosen the filter a bit.
• When the coffee is dripping at an ideal slow rate, pour the rest of the hot water (it should take about 4-5 minutes for the coffee to finish dripping through) and place the cover over top.
• Let the coffee cool.

Make the coconut slush:

• In a small mug, combine condensed milk, coconut milk and hot water.
• Give it a stir.
• Pour the coconut milk mixture into a blender and add ice.
• Blend the mixture until it is snow-like and fluffy.

Assemble:

• Pour the coconut slushy into chilled glasses and top with cooled coffee.
• Enjoy immediately.

Nutrition

Calories: 64kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 27mg | Potassium: 103mg | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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