How to Make Vietnamese Coconut Coffee (Cà Phê Cốt Dừa)

Craving something creamy and bold? Learn how to make Vietnamese coconut coffee (Cà Phê Cốt Dừa) at home with this easy recipe. A tropical twist on iced coffee you’ll love!

Ever had a coffee so good it made you rethink your travel bucket list?

I’ve never been to Vietnam. Honestly, I’ve always leaned more toward European destinations. The cobblestone streets, the pastries, the espresso culture.

But one of my close friends, who has family in Hanoi, swears by this one drink: Vietnamese coconut coffee, or “Cà Phê Cốt Dừa.”

She kept raving about how it’s rich, creamy, icy, and unlike anything you’d find in a typical café.

At first, I thought coffee and coconut? Really? But one afternoon, she whipped one up at my place using her own blend of dark roast and canned coconut milk, and yeah… let’s just say I’ve been hooked ever since. It’s like dessert and coffee had a beachy baby.

In this guide, I’ll walk you through exactly what Vietnamese coconut coffee is and how you can easily make a frothy glass at home (no passport required).

What Is Vietnamese Coconut Coffee?

This coffee is a creamy combo of robust Vietnamese coffee (usually brewed with a phin filter) and rich coconut milk or coconut cream and, at times with both.

They pour it over ice or blend it until it’s thick and frothy like a coconut milkshake with a coffee punch. You get this bold, almost chocolatey bitterness from the coffee, perfectly balanced with coconut’s natural sweetness and richness.

Sometimes there’s sweetened condensed milk added too, for an extra layer of creamy sweetness.

Origins

The drink’s roots are in Northern Vietnam, especially around Hanoi, where cafés proudly serve their twist on this refreshing treat.

It’s not your average iced coffee. Instead, it’s more like dessert in a glass but with caffeine. And once you’ve tried it, regular iced coffee feels… flat.

If you’re a fan of tropical flavors and strong coffee, this one’s a no-brainer.

Pro Tips for a Creamier, Tastier Drink

After making this drink more times than I can count (especially on hot afternoons), I’ve picked up a few little tricks that better it. If you want your Vietnamese coconut coffee to taste like it came straight from a cozy café in Hanoi, these tips make a huge difference.

1 – Use Full-Fat Coconut Milk for Richness

I learned this the hard way: don’t cheap out with light coconut milk. It doesn’t bring that creamy and thick texture you’re going for.

Instead, go for full-fat coconut milk—the kind from a can, not the carton. It gives you that thick, almost dessert-like consistency when blended.

I like Thai Kitchen Organic Unsweetened Coconut Milk, and I give the can a good shake or stir before using it so it’s nice and smooth. Bonus points if you chill it first.

2 – Favorite Coffee Brands

You can use any strong coffee, but I’ve had the best results with Nguyen Coffee Supply (specifically their Robusta blend) and Trung Nguyen G7 instant packets.

Both give that bold, nutty punch that stands up to the richness of the coconut.

For instance, Nguyen is a bit more artisanal, and you can grab it online from their website or Amazon. Meanwhile, G7 is budget-friendly and easily found in Asian grocery stores or online.

3 – Adjust Sweetness Based on Preference

Some folks love it sweet with plenty of condensed milk, while others (like me) prefer just a touch of sweetness to let the coconut and coffee shine.

I recommend starting small, maybe one tablespoon of condensed milk or your sweetener of choice, and taste as you go.

If you’re going for a vegan version, maple syrup or coconut sugar works great, and they blend in nicely.

4 – Chill Your Glass in Advance for Longer-Lasting Cold

This one’s a small thing, but it works wonders. You should pop your serving glass in the freezer for 5–10 minutes before assembling the drink. It helps keep everything icy cold longer without watering it down with too much ice.

Recommended Flavor Variations

Honestly, half the fun is experimenting. So, here are a few of my favorites (including one I probably enjoy too often).

Frozen Coconut Coffee

This one’s perfect when it’s sweltering outside. Just blend the coffee, coconut milk, condensed milk, and ice until it’s thick and creamy like a tropical frappuccino. I sometimes toss in a little cinnamon or even cacao powder for an extra kick.

Vegan Version

If you’re skipping dairy, no worries. You can swap out the sweetened condensed milk with maple syrup or agave. You still get that deep, sweet flavor without losing the richness, especially if you’re using full-fat coconut milk.

Coconut Affogato

Okay, this one is dangerously good. You scoop some coconut ice cream into a glass and pour hot Vietnamese coffee over it. It melts into this rich, bittersweet, creamy pool that tastes like something off a dessert menu. And if you’re feeling a little extra?

I like to spike mine with a splash of Kahlúa or dark rum. Not traditional, but oh man it hits the spot.

Last Thoughts

Have you tried Cà Phê Cốt Dừa before? Or maybe you’ve got your spin on it like a secret ratio or a go-to brand of coconut milk you swear by?

I’d love to hear what your version looks (or tastes!) like. So, drop your favorite combos, tweaks, or even fails in the comments. And with that voilà!