Vietnamese Iced Coconut Coffee

Brew the Vietnamese coffee:

1. Place the coffee phin over a heat-resistant glass.
2. To the coffee phin filter "cup," add 2 tablespoons of coarse ground coffee.
3. Gently tap to ensure the coffee grounds are evenly spread out.
4. Place the top disc on and carefully screw it over the filter "cup" with your fingers.
5. Use a metal spoon and continue to tighten until you feel some resistance.
6. Pour about 1 tablespoon of hot boiling water into the coffee phin to bloom the coffee grounds and observe how quickly the water drips through. If it's dripping quickly, carefully use a spoon to tighten the filter.
7. (Note: the coffee filter is metal so it will be hot). If no coffee is dripping through, then carefully use the spoon to loosen the filter a bit.
8. When the coffee is dripping at an ideal slow rate, pour the rest of the hot water (it should take about 4-5 minutes for the coffee to finish dripping through) and place the cover over top.
9. Let the coffee cool.

Make the coconut slush:

1. In a small mug, combine condensed milk, coconut milk and hot water.
2. Give it a stir.
3. Pour the coconut milk mixture into a blender and add ice.
4. Blend the mixture until it is snow-like and fluffy.

Assemble:

1. Pour the coconut slushy into chilled glasses and top with cooled coffee.
2. Enjoy immediately.