Vietnamese Coconut Iced Coffee
A delicious, creamy iced coffee with a hint of coconut!
Servings 1
Equipment
- Vietnamese coffee maker (phin)
- Blender
Ingredients
- 3 tbsp medium-coarse ground coffee (Vietnamese Robusta coffee is preferred)
- ¾ cup hot water (200° F)
- 1 cup crushed ice
- 3 tbsp sweetened condensed milk
- ¼ cup coconut milk (mix together the coconut cream and water first)
Instructions
- Boil water.
- Place the filter over a heatproof glass. Add coffee to filter and gently shake to create an even layer of coffee. Place spreader (removable filter insert) on top, push down and turn slightly to tamp.
- Add 2 TB of the hot water to the filter and wait 30 seconds for the coffee to expand. Then add the remaining hot water to the filter and place the lid on top.
- While the coffee is brewing add crushed ice, sweetened condensed milk and coconut milk to a blender. Blend until soft, creamy consistency.
- Place mixture in the freezer for approximately 1 hour. After one hour the ice mixture should be a soft ice cream-like texture. Spoon this mixture into your cold coffee and enjoy!
Notes
If you don't have a blender you can serve over ice. Stir together the coffee, coconut milk, sweetened condensed milk and pour over ice. Add a little shredded coconut for a flavorful garnish.