5 from 12 votes
Ice-Blended Vietnamese Coconut Coffee Recipe
This recipe combines strong brewed Vietnamese coffee with a creamy coconut slushy made from coconut cream, condensed milk, and ice. The coffee is brewed using traditional phin filter or French press and chilled before blending with the coconut slushy for a refreshing, thick iced drink. Adjust sweetness and thickness of the coconut mixture to preference, then assemble by topping cooled coffee with the frothy coconut blend. It's ideal for warm days and can be made ahead for convenience.
Prep Time
5 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
45 mins
Servings:
2
small glasses
Calories:
222 kcal
Course:
Drinks
Cuisine:
Vietnamese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 small glasses
Amount Per Serving
Calories 222
% 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.