A delicious, creamy iced coffee with a hint of coconut!
Course Drinks
Cuisine Vietnamese
Keyword iced coffee
Prep Time 1 hourhour
Cook Time 4 minutesminutes
Servings 1
Equipment
Vietnamese coffee maker (phin)
Blender
Ingredients
3tbspmedium-coarse ground coffee(Vietnamese Robusta coffee is preferred)
¾cuphot water (200° F)
1cupcrushed ice
3tbspsweetened condensed milk
¼cupcoconut 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.