Vietnamese Iced Coconut Coffee

Vietnamese coconut coffee in a glass cup with coconut flakes.

(Tap the stars to vote!)

Vietnamese Iced Coconut Coffee

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!

Prep Time15

Chill Time (Inactive):30

Total Time15

Course: Drinks

Cuisine: Vietnamese

Servings: drink

Calories: 168kcal

Author: Mikha S.

Equipment

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