- 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)
Brew the Vietnamese coffeeTwo 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 coffeePour 30ml of hot water (95°C) over the grounds to wet them evenly, let bloom for 40 seconds to allow the coffee to expandGently press down with the filter lid to compress the groundsAdd the remaining 50ml of hot water, close the lid, and waitCoffee will drip at about 1 drop per second for 5-7 minutes, yielding 30ml of concentrated coffeeLet 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 blendAdd 60ml coconut cream, 80ml condensed milk, and 220g ice to your blenderBlend on high speed for approximately 40 seconds, the mixture should be smooth, thick, and creamy with no ice chunks remainingIf the blend appears too watery, add 5 more ice cubes and blend for an additional 15 seconds Assemble the drinkPour the 30ml of brewed coffee into your serving glassUse a milk frother to gently froth the coffee until it becomes slightly foamyCarefully pour the coconut cream blend over the coffee, shape the blend into a pyramid or dome for an attractive presentationIf desired, sprinkle dried shredded coconut over the top for decoration
- 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)
