Ice-Blended Vietnamese Coconut Coffee Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
45 mins
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Servings
2 small glasses
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Calories
222 kcal
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Course
Drinks
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Cuisine
Vietnamese
Ice-Blended Vietnamese Coconut Coffee Recipe
Description
The Ice-Blended Vietnamese Coconut Coffee Recipe features deeply brewed Vietnamese-style coffee, either filtered traditionally or via French press, chilled to prevent diluting the drink. The coconut slushy is prepared separately by blending coconut cream, condensed milk, and ice until thick and frothy, then chilled further to achieve a dense consistency. The cooled coffee is poured into glasses and topped with this rich coconut froth, resulting in a layered, creamy coffee beverage with a balance of bold coffee notes and sweet, tropical coconut flavor.
The distinctive brewing and chilling steps ensure the coffee remains strong and cold, complementing the thick coconut slushy which can be adjusted for sweetness and texture. This preparation yields a refreshing and textured drink suitable for serving chilled as a dessert-like refreshment or energizing afternoon beverage.
For best results, prepare the coffee and coconut slushy ahead of time and combine just before serving to maintain the thick icy texture. Adjust sweetness with condensed milk or substitute coconut condensed milk to accommodate dietary needs. The recipe offers flexibility in consistency and flavor intensity to suit personal taste.
Ingredients
Vietnamese Coffee
- 7 g coffee French roast
- 100 g water
Coconut slushy
- ¼ c coconut cream
- ¼ c condensed milk or coconut condensed milk if you have dietary restrictions
- 2 c ice
Instructions
Brewing coffee
- Use a Vietnamese coffee filter (phin) to brew the Vietnamese coffee, OR
- Use a French press. I like using this for tripling the recipe above for larger parties. Boil water to 205 F, add the coffee grounds to the press, pour in the water and put the French press lid on. Wait 3-6 minutes (longer = darker), slowly press, and pour out the coffee so it stops steeping.
- Chill the coffee in the refrigerator for 15-30 minutes before assembling to slow the melting of the slushy.
Coconut Slushy
- Add the coconut cream, ice, and condensed milk into a blender and blend until thick and frothy. Consistency should be thick. Taste and adjust sweetness and thickness. Add more ice or cream if it needs more thickener, add more condensed milk for sweetness, or coconut milk if you want to thin it out.
- Place the slushy back into the freezer for 30 minutes to one hour to get an extra thick consistency.
- To assemble, pour chilled Vietnamese coffee into two glasses and top with the coconut slushy.
- Mix and enjoy!
Notes
- The coffee and coconut slushy can be made ahead and combined before serving to keep the drink icy cold.
- Adjust the sweetness and thickness of the coconut slushy by adding more condensed milk or coconut cream as preferred.
- Chilling the brewed coffee slows melting, helping maintain the slushy's texture when assembled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2small glasses
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 13mg | 4% |
| Sodium | 64mg | 3% |
| Potassium | 239mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 102IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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