Sip on the taste of summer vacation with this easy Vietnamese Iced Coconut Coffee! It’s so lusciously thick and creamy, you’ll need a spoon! Let’s make this BOLD coconut coffee that’s a frosty dessert in a cup!
Josh & I had this coconut coffee LITERALLY every single day we visited Hoi An, Vietnam. It got to the point that the cafe waitress started laughing when she saw us walking toward her on the third day & asked, “same thing?” haha.
This and the Egg Coffee were the reasons we took a coffee making class while we visited (so we can continue fueling our coffee addiction after vacation lol).
We were so OBSESSED & even learned how to make salt coffee, egg coffee, and ofc the classic Vietnamese iced coffee! I even created my Ice Ube Latte with Viet coffee as its base – it’s one of my faveeee Drinks & Desserts recipes!
🎥 Watch How to Make the Vietnamese Coconut Coffee
☕ Vietnamese Coffee
Choosing Tools & Coffee
For this coconut coffee recipe, we’re using the same method as making traditional Vietnamese Coffee – with a phin filter.
Vietnamese coffee typically uses robusta beans instead of arabica like most of the world, and it has about 3x more caffeine! I like using cafe du monde because it’s bold without being acidic, and it’s affordable and easily accessible!
I have a deeper breakdown of more options & their flavor profiles in my Vietnamese Coffee recipe so you can choose the best option that fits your palette!
Alternatively, you could use your fave strongest coffee or espresso. Whichever you choose, it needs to be strong and BOLD, otherwise, it’ll be drowned out by the rich coconut flavor!
Making Large Batches
If you’re making a large batch, use a french press instead of a phin filter to save time! Heat water until just before boiling (you’ll see tiny bubbles start to form). Add coffee grounds to the french press, pour enough water to just cover the coffee grounds, then wait about a minute to allow the grounds to bloom & further develop its flavors. Pour the rest of the water & let it steep for about 4 minutes, then slowly press the filter down, and pour out the coffee.
Chill Coffee
Keep the coffee in the fridge for at least 30 minutes, or until cold. This will help keep the coconut slush from melting immediately!
🥥 Coconut Slush
THIS is my fave part! That sweet, creamy, coconuty slush contrasts soooo well with the bold slightly bitter coffee. Mmmm – HEAVEN!
For thick, rich coconut flavor, grab coconut cream – not coconut milk or any of that lite coconut milk stuff. We’re treating ourselves today okayyyyy! If you need to, full fat coconut milk will work too .
Keep the coconut cream, condensed milk (or coconut condensed milk for dairy-free version), and ideally your serving cups in the fridge for at least 3 hours or overnight. Everything the slushy touches that’s room temp (spoons, blender, blender stick, etc) will suck the cold outta the drink, so chilling what you can keeps your coconut slushy lasting longer!
Use only the thick coconut cream that floated to the top of the chilled can (you can use the rest of the coconut water to make Thit Kho!). Blend the chilled coconut cream, condensed milk, ice, and a pinch of salt using a stronggg blender. Having a blending stick also helps a lot to push down the ice so it turns into a thick frothy slush – without ice chunks!
🍹 Assemble
Quickly layer your ingredients into tall glasses, starting with your chilled coffee, then spooning in your coconut slush. If you’re feeling fancy, I love topping with toasted coconut chips for extra flavor & texture!
Serve it up with a straw and spoon, and enjoy immediately!
💭 Recipe FAQs
🥢 More Easy Vietnamese Recipes You’ll Love!
Enjoy your refreshing Vietnamese coconut coffee with more easy Vietnamese recipes, like a big ol’ Vermicelli Bowl with charred Lemongrass Chicken, a side of pickled carrot and daikon, and drizzle of nuoc cham!
If you want even more veggies, don’t sleep on my crunchy papaya salad too! Craving more frosty options?? Try my easy Vietnamese Avocado Smoothie!
Let’s get cooking!
Get into my secret stash of Goody-Packed Newsletters with meals planned for you & time-saving tips! Want step-by-step videos of how to make my recipes too? I gotchu over at my youtube channel. Aight, enough chatting, more eating!
Vietnamese Iced Coconut Coffee
Ingredients
VIETNAMESE COFFEE:
- 2 tablespoons Vietnamese ground coffee grounds
- ⅓ cup boiling water
COCONUT SLUSH:
- 1 cup ice
- ¼ cup coconut cream chilled
- 2 tablespoons condensed milk chilled (or coconut condensed milk)
- 1/8 teaspoon salt
- Toasted coconut chips or flakes optional for garnish
Instructions
- These instructions are for a single serving. If you want to make it in a larger batch, check blog post or recipe notes below on how to make it in a french press. To make the coffee, place the phin filter on top of a mug and scoop the coffee grounds into the filter in an even layer. Be careful not to shake the filter so coffee grounds don’t spill into the mug.
- Gently press the coffee grounds in the filter – don’t pack the coffee grounds too firmly because it turns the coffee bitter. Pour about a tablespoon of boiling water onto the coffee grounds and wait for about 5 seconds to allow the coffee grounds to “bloom”.
- Slowly pour remaining boiling water over the coffee. Wait for about 5 minutes, or until the coffee finishes dripping. Place coffee in the fridge for at least 30 minutes to chill. This will help slow down the coconut slush from melting.
- In a blender, combine ice, coconut cream, condensed milk, and salt then blend until thick and smooth. Use a blender stick to help push down ice chunks!
- To assemble, in a tall glass, pour in the chilled coffee then spoon in the coconut slush on top. Garnish with toasted coconut flakes if you’re feeling fancy, then serve with a spoon and straw. Enjoy!
Notes
- Vietnamese Coffee: My fave brand to use is Cafe du Monde because it’s bold in flavor and super easily accessible and affordable! I also list more popular coffee brands & their flavor profiles in my Vietnamese Coffee recipe.
- Coconut Cream: For extra thick & rich coconut slush, use coconut cream – not lite coconut milk. Full fat coconut milk would work too.
- Chill Ingredients: Chill brewed coffee for at least 30 minutes, & coconut cream, coconut milk, & condensed milk for at least 3 hours. Brownie points for chilling serving cups too. This creates an extra thick coconut slush that won’t melt immediately.
- Making Bulk Coffee: Use a french press to brew your coffee! Bring water to off the boil, pour coffee grounds into the french press, and pour just enough water to cover the coffee. Allow it to bloom for about a minute, then pour remaining water & steep for about 4 minutes.
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
