Cà Phê Cốt Dừa (Vietnamese Coconut Coffee)
Origin: Vietnam | Prep: 10 minutes | Brew: 5 minutes
About This Brew
Cà Phê Cốt Dừa is a tropical reinvention of Vietnamese iced coffee, blending strong phin brew with a frosty, whipped coconut cream that drinks somewhere between a coffee and a milkshake. Popularised by Hanoi's famous Cộng Cà Phê chain, it has become one of the most photographed coffees in Vietnam thanks to its snowy coconut crown.
The coconut cream, blended with condensed milk and ice until thick and slushy, brings a fragrant, dairy-free sweetness that pairs beautifully with the cocoa-and-smoke intensity of Robusta. The result is creamy, cold and dessert-like, with the coffee poured through or spooned over the coconut so each sip shifts between bitter and lusciously sweet.
Ingredients
- 2-3 tbsp Vietnamese dark-roast Robusta, ground for phin
- 120ml coconut cream (well chilled)
- 2 tbsp sweetened condensed milk
- 1 cup ice
- 1 tbsp coconut milk (optional, to loosen)
Equipment Needed
- Vietnamese phin filter
- Blender
- Tall glass
Instructions
- Brew a strong phin of coffee and set aside to cool slightly.
- Add the coconut cream, condensed milk and ice to a blender.
- Blend until thick, smooth and slushy, like soft-serve.
- Spoon the coconut blend into a glass.
- Pour the brewed coffee over the top (or serve it alongside to pour in gradually).
- Serve immediately with a spoon and straw.
Tags: Vietnam · Cold · Easy
