Vietnamese Iced Coconut Coffee
User Reviews
5
-
Prep Time
5 mins
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Total Time
5 mins
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Servings
2
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Calories
64 kcal
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Course
Drinks
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Cuisine
Asian, Vietnamese
Vietnamese Iced Coconut Coffee
Description
This Vietnamese Iced Coconut Coffee recipe starts by brewing robust Vietnamese coffee using a phin filter method, allowing hot water to slowly drip through coarse coffee grounds for concentrated brew. Alternatively, strong espresso can be used. The brewed coffee cools while a coconut slush is prepared by blending coconut milk, hot water, sweetened condensed milk, and ice until smooth and icy.
The coffee and coconut slush are then combined for a layered iced drink that pairs the aromatic, slightly bitter coffee with creamy, sweet coconut flavors. This beverage provides an energizing yet cooling effect, ideal for warm weather.
Ingredients
Coffee:
- 2 tablespoon ground coffee Cafe du Monde, or Trung Nguyen, Vietnamese
- ½ C water hot
OR:
- 2 hots espresso brewed strong
Coconut slush:
- 3 tablespoon coconut milk
- 2 tablespoon water hot
- 2 teaspoon sweetened condensed milk or to your taste
- 1 ½ C ice
Instructions
Brew the Vietnamese coffee:
- Place the coffee phin over a heat-resistant glass.
- To the coffee phin filter "cup," add 2 tablespoons of coarse ground coffee.
- Gently tap to ensure the coffee grounds are evenly spread out.
- Place the top disc on and carefully screw it over the filter "cup" with your fingers.
- Use a metal spoon and continue to tighten until you feel some resistance.
- 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.
- (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.
- 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.
- Let the coffee cool.
Make the coconut slush:
- In a small mug, combine condensed milk, coconut milk and hot water.
- Give it a stir.
- Pour the coconut milk mixture into a blender and add ice.
- Blend the mixture until it is snow-like and fluffy.
Assemble:
- Pour the coconut slushy into chilled glasses and top with cooled coffee.
- Enjoy immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 27mg | 1% |
| Potassium | 103mg | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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