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Vietnamese Coconut Iced Coffee

5 from 3 votes
A delicious, creamy iced coffee with a hint of coconut!
Print Recipe
Prep Time 1 hour
Cook Time 4 minutes
Servings: 1
Course: Drinks
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp medium-coarse ground coffee (Vietnamese Robusta coffee is preferred)
  • ¾ cup hot water (200° F)
  • 1 cup crushed ice
  • 3 tbsp sweetened condensed milk
  • ¼ cup coconut milk (mix together the coconut cream and water first)

Equipment

  • Vietnamese coffee maker (phin)
  • Blender

Method
 

  1. Boil water.
  2. Place the filter over a heatproof glass. Add coffee to filter and gently shake to create an even layer of coffee. Place spreader (removable filter insert) on top, push down and turn slightly to tamp.
  3. Add 2 TB of the hot water to the filter and wait 30 seconds for the coffee to expand. Then add the remaining hot water to the filter and place the lid on top.
  4. While the coffee is brewing add crushed ice, sweetened condensed milk and coconut milk to a blender. Blend until soft, creamy consistency.
  5. Place mixture in the freezer for approximately 1 hour. After one hour the ice mixture should be a soft ice cream-like texture. Spoon this mixture into your cold coffee and enjoy!

Notes

If you don't have a blender you can serve over ice. Stir together the coffee, coconut milk, sweetened condensed milk and pour over ice.  Add a little shredded coconut for a flavorful garnish.