Vietnamese coconut coffee: a simple recipe

Vietnamese coconut coffee, cà phê cốt dừa, is strong coffee combined with a frosty, slushy mix of coconut cream, sweetened condensed milk and ice. It tastes like an iced coffee crossed with a coconut milkshake, and it takes about 10 minutes to make.

It's become a popular café drink in Vietnam and abroad, especially in hot weather.

What does "cà phê cốt dừa" mean?

• cà phê: coffee
• cốt dừa: coconut cream or coconut milk ("nước cốt dừa" is the liquid squeezed from grated coconut, and "dừa" means coconut)

Pronunciation: roughly "kah feh koht zoo-uh" in the North, or "kah feh koht yoo-uh" in the South. Cốt has a rising tone, and dừa has a falling tone.

Ingredients for one large glass

• 2 tablespoons (about 15 g) dark-roast ground coffee, brewed in a phin to make about 1/3 cup (80 ml) strong coffee
• 1/3 cup (80 ml) full-fat coconut cream (or the thick top of a chilled can of coconut milk)
• 2 tablespoons (about 30 ml) sweetened condensed milk, or to taste
• 1 cup (about 140 g) ice cubes
• Optional: a splash of coconut milk if your blender needs more liquid
• Optional garnish: toasted coconut flakes

Allergen note: contains coconut and dairy (from condensed milk). For a dairy-free version, use sweetened condensed coconut milk instead.

Equipment

• A phin filter (or another way to make very strong coffee)
• A blender
• A tall glass

Steps

1. Brew the coffee. Make a strong phin coffee and let it cool for a few minutes. If you have time, chill it in the fridge; cold coffee keeps the slush thicker. See how to use a phin filter if you're new to it.

2. Blend the coconut base. Put the coconut cream, condensed milk and ice in the blender. Blend until thick and smooth, like a soft slushy. Add a splash of coconut milk if the blades get stuck.

3. Taste. Adjust sweetness with a little more condensed milk if you like.

4. Assemble. Pour the coffee into the glass first, then spoon the coconut slush on top. Or do it the other way around: slush first, then pour the coffee over so it streaks down through the white.

5. Garnish and serve. Sprinkle toasted coconut on top, add a straw or a spoon and drink right away.

Tips for the best texture

• Use full-fat coconut cream. Light coconut milk makes a thin, icy drink.
• Chill the can first. A cold can separates, and the thick cream on top whips up better.
• Don't overblend. Too much blending melts the ice and turns the slush watery.
• Cold coffee matters. Hot coffee melts the coconut slush on contact.

Variations

• Blended all together: put the coffee in the blender with everything else for a uniform coffee-coconut smoothie.
• Less sweet: replace half the condensed milk with plain coconut milk and add sugar to taste.
• Stronger coffee: use a second shot of phin coffee, or freeze coffee into ice cubes and blend those instead of plain ice.
• Dairy-free: use sweetened condensed coconut milk, sold in many grocery stores.
• Hot version: warm coconut milk with condensed milk and stir into hot coffee. It's less common but cozy in cold weather.

What kind of coffee should you use?

A dark-roast Vietnamese coffee with robusta gives the classic bold flavor that stands up to rich coconut. A milder arabica works but tastes more delicate. For background on beans, see robusta vs arabica.

No phin? A double shot of espresso or very strong moka-pot coffee is a good stand-in.

Can you make it ahead?

The coconut slush is best fresh. You can brew coffee ahead and keep it in the fridge for a day or two. You can also blend coconut cream and condensed milk ahead (without ice), store it in the fridge, and blend it with ice right before serving.

How it compares with other Vietnamese coffees

Coconut coffee is richer and more dessert-like than cà phê sữa đá, and less eggy-custardy than egg coffee. It's a good choice if you like piña colada flavors or iced blended drinks.

Freeze leftover coffee in ice trays so your next coconut coffee is strong to the last sip.