Refreshing Vietnamese Coconut Coffee (Cà Phê Cốt Dừa) Recipe
If you have ever visited Hanoi or a trendy Vietnamese cafe, chances are you have seen patrons sipping slushy, tropical coffee served in tall glasses. Cà Phê Cốt Dừa (Coconut Coffee) pairs the nutty, chocolatey notes of dark Vietnamese Robusta coffee with a velvety, frozen coconut cream blend. Part dessert, part espresso drink, it is the ultimate way to cool down on a warm afternoon.
Prep Time & Yield
- Prep time: 5 minutes
- Brew time: 5 minutes
- Yield: 1 serving
Ingredients
- 1/3 cup strong brewed Vietnamese coffee (cooled slightly)
- 1/3 cup coconut milk (canned full-fat works best)
- 2 tablespoons sweetened condensed milk
- 1 cup ice cubes
- Optional: Toasted coconut flakes or cocoa powder for garnish
Equipment
- Blender
Instructions
- Brew the Coffee Base: Brew your dark roast coffee using a traditional phin drip filter or espresso machine. Allow it to cool to room temperature.
- Blend the Coconut Slushie: In a blender, combine the coconut milk, sweetened condensed milk, and ice cubes. Blend on high speed until smooth, thick, and slushie-like.
- Pour the Base: Pour the brewed coffee into your glass first.
- Top with Slushie: Slowly spoon or pour the frozen coconut mixture directly over the coffee. The dense coconut slushie will float on top of the dark coffee base.
- Garnish & Serve: Top with toasted coconut flakes if desired. Stir slightly before taking your first sip to mix the icy coconut with the warm, bold coffee!
