If you’ve been searching for how to make Vietnamese coconut coffee, especially the legendary creamy slushy version from Cong Cafe, this guide is for you. I’ll show you the authentic method and the exact trick behind that thick, icy coconut cream layer everyone loves.

What is Vietnamese Coconut Coffee?

Vietnamese coconut coffee is a refreshing, creamy iced coffee made by blending strong Vietnamese coffee with a rich coconut-based mixture. The drink combines robusta coffee (brewed with a traditional phin filter) and a smooth blend of coconut cream, condensed milk, and ice. The result is a thick, slushy, tropical coffee that’s both bold and dessert-like.

Unlike typical Western iced coffee, Vietnamese coconut coffee has a deeper coffee flavor, a thicker consistency, and a naturally sweet aroma from coconut. It’s especially popular among travelers looking for a unique twist on Vietnamese coffee culture.

Vietnamese Coconut Coffee Recipe

Equipment:

Phin filter (or espresso machine)
Blender

Ingredients:

20g Vietnamese coffee grounds (robusta)
80ml hot water (95°C/203°F)
60ml canned coconut cream
80ml sweetened condensed milk
220g ice

Step 1: Brew the Coffee

For the best Vietnamese coconut coffee, you need 30ml of strong coffee. Use 20g of Vietnamese coffee grounds (robusta), brands like Nguyen Coffee Supply or Cafe Du Monde work well.

Two brewing methods:

Best method (authentic): Phin filter

If you don’t have a phin filter, substitute with 30ml espresso.

How to brew with a Vietnamese phin:

Place the phin filter on top of a cup
Add 20g coffee grounds (medium-coarse grind) to the phin, shake gently to level
Pour 30ml hot water to wet the grounds evenly, bloom for 40 seconds
After blooming, use the press lid to gently tamp down the grounds, then add 50ml more hot water, close the lid and wait
Coffee will drip at an ideal rate of 1 drop per second. After 5-7 minutes, you’ll have about 30ml of concentrated coffee

Let the coffee cool in the fridge for 10 minutes to reduce ice melt when blending.

Step 2: Make the Coconut Cream Blend

Add to your blender:

60ml canned coconut cream
80ml sweetened condensed milk
220g ice

Blend until smooth, thick, and no ice chunks remain. Average blending time is about 40 seconds. While blending, pause occasionally to stir the mixture, ensuring all ingredients are evenly combined

If your coconut cream blend is too watery, add 5 more ice cubes and blend for another 15 seconds.

Step 3: Assemble the Drink

Pour 30ml of brewed coffee into your glass, then use a milk frother to gently froth the coffee
Add the coconut cream blend on top, shaping it into a pyramid for visual appeal
Sprinkle dried shredded coconut on top to make your coffee more attractive.

Important Tips

How to enjoy?

You can eat it with a spoon like ice cream or stir it up and drink it the traditional way.

Why use canned coconut cream instead of coconut milk?

Canned coconut cream has a much higher fat content than regular coconut milk, which helps create a richer, thicker, and creamier texture when blended.

Why must you use robusta?

The bold, bitter punch of robusta cuts through the rich coconut and condensed milk. If you use standard Arabica beans, you’ll get a weak, watery, slightly-sour coconut drink. It will fail.

Don’t have a blender?

You can shake coconut cream + condensed milk + crushed ice in a cocktail shaker instead.

This authentic Vietnamese coconut coffee recipe brings the famous Cong Cafe experience right to your kitchen. The key is strong robusta coffee, proper coconut cream (not milk), and blending to that perfect slushy consistency. Once you master this technique, you’ll have a cafe-quality tropical coffee treat that’s both refreshing and indulgent.

Vietnamese Coconut Coffee

A creamy, tropical iced coffee combining bold Vietnamese robusta coffee with a thick, slushy coconut cream blend.

Print Recipe Pin Recipe

Prep Time 5

Brew time 10

Total Time 15

Servings: 1

Course: Drinks

Cuisine: Vietnamese

Calories: 380

Ingredients Equipment Method Notes

Ingredients

20 g Vietnamese robusta coffee grounds
80 ml Hot water (95°C/203°F)
60 ml Canned coconut cream
80 ml Sweetened condensed milk
220 g ice
Dried shredded coconut (Optional)

Equipment

Phin filter
Blender

Method

Brew the Vietnamese coffee
Two brewing methods:
– Best method: Phin filter
– If you don't have a phin filter, substitute with 30ml espresso.
How to brew with a phin filter:
Place the phin filter on top of a cup and add 20g of medium-coarse ground coffee
Pour 30ml of hot water (95°C) over the grounds to wet them evenly, let bloom for 40 seconds to allow the coffee to expand
Gently press down with the filter lid to compress the grounds
Add the remaining 50ml of hot water, close the lid, and wait
Coffee will drip at about 1 drop per second for 5-7 minutes, yielding 30ml of concentrated coffee
Let the coffee cool in the fridge for 15–30 minutes to reduce ice melt when blending.
Alternative: Brew 30ml of espresso if you don't have a phin filter
Prepare the coconut cream blend
Add 60ml coconut cream, 80ml condensed milk, and 220g ice to your blender
Blend on high speed for approximately 40 seconds, the mixture should be smooth, thick, and creamy with no ice chunks remaining
If the blend appears too watery, add 5 more ice cubes and blend for an additional 15 seconds
Assemble the drink
Pour the 30ml of brewed coffee into your serving glass
Use a milk frother to gently froth the coffee until it becomes slightly foamy
Carefully pour the coconut cream blend over the coffee, shape the blend into a pyramid or dome for an attractive presentation
If desired, sprinkle dried shredded coconut over the top for decoration

Notes

Use coconut cream (not coconut milk) for higher fat content and creamier texture
Robusta coffee is essential – its bold, bitter flavor cuts through the richness of coconut and condensed milk. Brands like Nguyen Coffee Supply or Cafe Du Monde work well.
If blend is watery, add 5 ice cubes and blend 15 more seconds
For a lighter version, reduce condensed milk to 60ml (saves ~60 calories)