How to Make Vietnamese Coconut Coffee (Step-by-Step)
If you’ve never made Vietnamese coconut coffee at home before, don’t worry. It’s way easier than it sounds! Basically, you brew strong coffee, blend your coconut mix, and pour it all over ice. That’s it.
Equipment
- Vietnamese phin filter or espresso maker
- Blender or hand frother
- Tall glass or serving cup
- Spoon, stirrer, or whisk
Ingredients
- Vietnamese coffee or strong dark roast espresso
- Coconut milk or coconut cream
- Sweetened condensed milk (optional, but adds sweetness and richness)
- Ice (preferably crushed for better texture)
- Sugar or other sweeteners (to taste)
- Pinch of salt (optional—it seriously boosts the coconut flavor)
Instructions
- Brew Your Coffee: If you’ve got a phin filter, it gives the coffee that strong, bold flavor Vietnamese drinks are known for. Don’t have one? No worries: a moka pot or espresso machine works just fine. I’ve even used strong instant coffee in a pinch. Just make sure the brew is intense and concentrated.
- Blend the Coconut Mixture: In a blender, add your coconut milk (or cream if you want it richer), a handful of ice, and about 1–2 tablespoons of condensed milk depending on how sweet you like it. I usually throw in a tiny pinch of salt too. I know it sounds odd but it takes the coconut flavor up a notch. Then blend until smooth and frothy, almost like a coconut shake.
- Combine and Serve: Grab a tall glass and fill it with ice. Afterward, pour in your freshly brewed coffee, then slowly top it with the frothy coconut blend. You can stir it all together or leave it layered for a pretty, two-tone look. Sometimes I give it a quick swirl with a spoon so the flavors combine better, especially if I’m not using a straw.