Serves 1
10 min
Vietnamese Iced Coconut Coffee
Recipe GLPRc9577a3098bc9f
A refreshing Vietnamese-style iced coffee with a creamy coconut twist. Robusta coffee grounds are brewed with hot water, then combined with sweetened condensed milk, coconut milk, and whole milk over ice for a rich, smooth beverage with tropical notes.
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Ingredients
2 tablespoons Robusta coffee grounds
6 tablespoons Hot water
1½ tablespoons Sweetened condensed milk
3 tablespoons Canned coconut milk, shaken
3 tablespoons Whole milk
Ice cubes
Directions
In a small cup or Vietnamese drip coffee maker (phin), combine the robusta coffee grounds with hot water. Allow the coffee to steep and drip for about 3–5 minutes, or until most of the liquid has passed through, creating a strong concentrate.
While the coffee is brewing, pour the sweetened condensed milk into a tall glass.
Add the shaken canned coconut milk and whole milk to the glass with the condensed milk and stir to combine.
Fill the glass with ice cubes.
Once the coffee has finished dripping, pour the hot coffee concentrate into the glass with the creamy milk mixture and stir well until fully combined.
Serve immediately and enjoy your Vietnamese iced coconut coffee.
