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I love whipping up Vietnamese Coconut Coffee when I want a special coffee break that feels a bit tropical. If you're into that bold Vietnamese coffee and coconut flavors, this creamy drink is such a delight in every sip.
Every sip reminds me of mornings in Saigon, with the sweet scent of coconut and coffee wafting from street cafes. I got hooked on my first taste, and now this is the cup I reach for whenever I need a lift.
Ingredients
- Vietnamese ground coffee: For the best flavor, use a mix of robusta and arabica. Freshly ground is preferred for the best aroma
- Hot water: Water heated to around 190 to 200 degrees is perfect for bringing out rich coffee flavors. Filtered is best, if you can
- Coconut milk: Full-fat coconut milk makes the drink super velvety. Give the can a shake before measuring and choose brands with minimal ingredients
- Sweetened condensed milk: This adds that classic Vietnamese sweetness and creaminess. You can go with sweetened condensed coconut milk for a dairy-free option
- Tip: Before mixing, taste your coconut milk. Some cheaper brands might taste oily or bland
Instructions
- Get the Coffee Phin Ready:
- Set the cup spanner of your phin filter over the brewing glass. Add ground coffee, giving it a gentle shake or tap to settle. Place the filter press on top and press it down lightly
- Bloom the Coffee:
- Add one tablespoon of hot water to the chamber and wait 20 to 30 seconds for the coffee to bloom, releasing aromas and even flavor extraction
- Make the Coffee:
- Pour the remaining hot water into the filter chamber. Cover with the cap. Let the water work its magic, watching for slow drips at the bottom. This takes about 4 minutes. When done, set the filter aside
- Heat the Coconut Blend:
- In a small saucepan, mix coconut milk and sweetened condensed milk. Whisk gently over medium-low until you see steam and bubbles around the edge. Stir without letting it boil, then pour into your serving cup
- Froth the Brew:
- If you enjoy extra foam like in Saigon coffee shops, froth your finished drink with an electric frother or shake it in a sealed jar for about 30 seconds. This step adds fun texture, though it’s up to you
- Combine the Drink:
- Pour the coffee and foam into the coconut milk mixture. Enjoy right away for the fullest aroma and creaminess. If you like, drizzle a bit of extra coconut mixture on top for a nice finish
Coconut milk really shines here. The scent takes me back to my grandma toasting shredded coconut for sticky rice. I think of her every time I whisk it into warm coffee. Friends rave about it the first time they try.
Storage Tips
You can make the coconut milk and condensed milk mix ahead of time and keep it in the fridge for up to three days. Just warm it gently before using. If you brew extra coffee, store it separately. It’s best fresh, but will still taste good for a day when kept in a sealed jar in the fridge.
Ingredient Alternatives
If you can’t find Vietnamese ground coffee, any strong medium dark roast will do. Stovetop espresso can work too. For a plant-based option, sweetened condensed coconut milk or a mix of coconut cream with a little sugar is great. Other nut milks can work in a pinch, but coconut really nails the authentic taste.
Serving Ideas
For instant summer vibes, serve over ice on a hot day. You can sprinkle some shaved coconut or a little Vietnamese cinnamon on top for a twist. Pair with a butter cookie or sesame cracker to enhance the street food experience.
Cultural Insights
In Vietnam, coffee culture is about taking time to enjoy the moment. This coconut variation is a favorite in trendy cafes, mixing traditional robusta coffee with tropical coconut sweetness. It honors the past while showcasing Vietnam's creativity in drinks.
Seasonal Variations
Enjoy it warm as a cozy cold-weather treat. Serve it iced in tall glasses during summer. For a festive holiday twist, add a pinch of chocolate or a splash of coconut rum.
Success Stories
My friends who think "coconut coffee" sounds odd always leave wanting the details on how to make it. My uncle tried to recreate this for brunch and now keeps sweetened condensed coconut milk handy just for Sunday mornings.
Freezing Tips
You can prep the coconut milk mixture in advance and freeze it in ice cube trays. Just toss a few cubes into hot or iced coffee whenever you have a craving. The texture stays creamy, and those cubes work well in smoothies too.
This drink really gives a tropical twist to the coffee ritual. Give it a shot the next time you're in the mood for something unique and memorable.
Common Recipe Questions
- → What kind of coffee works best for this drink?
For the most authentic taste, use Vietnamese ground coffee—usually a mix of robusta and arabica—made with a phin filter, but any strong coffee works fine.
- → How can I make it dairy-free?
Swap sweetened condensed milk for sweetened condensed coconut milk or just add sugar to your liking for a dairy-free option.
- → Is it necessary to froth the coffee?
Frothing improves the texture and look of the drink, but if you want to keep it simple, you can skip that step.
- → Can I brew the coffee without a phin filter?
Sure, you can make a strong brew using another method like French press or espresso instead.
- → What’s the ideal serving temperature?
This drink tastes best hot to enhance the bold coffee and creamy coconut flavors, but it’s also great iced.
- → Can I adjust the sweetness?
Definitely! You can add more or less sweetened condensed milk or sugar to match your preference.