Freshly made Vietnamese coffee, topped with cool mountains of sweet fluffy coconut Slush (Ca Phe Cot Dua). Do you feel your mouth is watering, because mine is? The ice blended Vietnamese coconut coffee offers far more that a coffee buzz, it’s also a good snack that’s perfect at any time in the day.
I first heard regarding Vietnamese coconut coffee on my recent journey in Vietnam within the pearl mill. You read that right. It wasn’t at a renowned café or restaurant, but in an unassuming coffee shop at an area behind a pearl manufacturing facility. The item on the menu “coconut ice cream coffee” instantly struck me.
As I was receiving my cup of coffee, I saw that it wasn’t actually topped with the ice cream but more than a coconut-based slush, which created a similar taste to frappuccino. I was not satisfied. I later discovered restaurants that were located in Ho Chi Minh City that served the same drink, and I realized that it was because they mixed coconut cream and ice to create the Slushy.
Brew it using an Vietnamese filter *. This drink uses the same process to brew traditionally Vietnamese coffee (condensed milk at the finish) however, it also is a combination of the frothy, frothy slush made up of coconut milk, condensed milk and condensed milk, ice. It’s as easy as that! After returning to the States I conducted research and tried out similar recipes. I’ve come up with the most delicious variation of this recipe.
You can make both components of the coffee ahead time, and then combine them once the time comes to serve or drink. I like to make the coffee with an Phin ( Vietnamese coffee filter) for 15-30 minutes prior to serving so that the coffee is able to cool in the refrigerator.
You can also brew it using the help of a French press. It is also possible to make it using the help of a French press even if you don’t own an one. I like this method for making a triplicate batch for bigger events.
You can boil the water up to 205 F (or allow it to reach an uncontrolled boil, then let it sit for 3 minutes while the kettle is unattended). Put the coffee grinds in the French press, then put in the slightly chilled water, and then put the lid back on. Then, let it sit for 3 minutes or more for dark if you prefer it.
Then , slowly press the filter to the bottom to pour your coffee into a glass. Cool the coffee in the refrigerator for around 30 minutes, so it doesn’t melt the Slushy too fast.
Making use of the correct blender makes an enormous the difference. My cousin has it hooked up to the Vita-Mix which produces an incredibly thick snow-like. My less expensive Oster at home is able to get around about 80% of the way however, with the Vita-Mix it’s almost like snow that is thick and an absolute game changer.
Some powerful and high-wattage blenders create the most effective slush, so take a look at reviews before deciding on a blender.
The coconut is a slushy
Refrigerate your coconut cream as well as condensed milk to ensure it remains cooler through the whole process. The blender and spoon for scooping, the cup and everything else will draw the cold from your slush and we’d like to boost it.
See more: Vietnamese avocado smoothie (Sinh Tố Bơ) with condensed milk
instructions: Mix the condensed milk, coconut cream and ice in the blender then blend till smooth. The Vitamix has an plunger that allows you to mix the ingredients with while it blends. It’s not a good sound.
My unintentional knowledge was that my cousin, on whose Vitamix is displayed was a professional boba tea maker. I said it. There were a few odd months, or years of working in an boba store. It was an entertaining and terrifying experience as I first observed the way they mixed the ice while it was blended “the right way.”
Perhaps she was used doing this in the midst of sugar-hungry teenagers looking at her. The excitement she felt brought things to a higher level :).
Its consistency is supposed to be thick frothy and free of chunks of ice. In the event that I’m making it in advance I would recommend putting the slushy mix in freezer to set for between 30 to 1 hour to firm up more, as I prefer a very thick consistency.
To make the slushy, pour cold coffee in two glass, then add Coconut slushy. This recipe is expected to yield around two cups servings and add an extra splash of slushy over the top.
If it’s really smooth, you could serve it with straws, however using a spoon is a great way to scoop out a scoop of that coconut Slush!
If you have that $20 double walled glass, highly advised to serve it in those or serve them immediately since it melts quickly. Enjoy!
A few questions regarding Vietnamese coffee:
Are Vietnamese coffee increasing fat?
Since this recipe is made with coconut cream and condensed milk I’d definitely drink this in moderation even though we realize that we’d like to drink it every day!
Can Vietnamese coconut coffee vegan?
If you’d like the recipe to go vegan, simply substitute your condensed milk with coconut condensed milk. It has the same flavor and, since you already use coconut cream, you’ll have more coconutty goodness into the drink.
Do you have the option of using coconut milk in your coffee?
Coconut milk can be substituted in place of coconut cream but I would recommend using cream to achieve an even more dense consistency.
Other Vietnamese coffee recipe:
Cà phê dừa – Vietnamese Coconut Coffee Recipe
- Phin (or French press)
- 10 g French roast coffee
- 120 g of water
- 2 C ice
- 1/3 C coconut cream
- 1/3 C condensed milk condensed and coconut condensed milk if are restricted by your diet
- Make use of a Vietnamese filter (phin) to brew your Vietnamese tea, or
- Make use of make use of a French press. I prefer using this method for doubling the recipe for larger gatherings. Boil water until 205 F and then add the grounds of coffee into the French press. add the water, and then put the French lid on the press. It will take 3 to 6 minutes (longer means darker) then press slowly, and then pour the coffee out until it stops from steeping.
- The coffee should be chilled at room temperature for between 15 and 30 mins prior to assembling, in order to delay the melting process of the slushy.
- Incorporate the coconut milk, the ice and condensed milk in the blender, and blend until it is thick and fluffy. The consistency should be thick. Taste and adjust the sweetness and the thickness. Add more cream or ice to thicken it up Add more condensed milk for sweetness and coconut milk, if need to thin it.
- Then, put the slushy back in the freezer to chill for up to an hour to achieve a dense consistency.
- Pour chill Vietnamese coffee in two glass. Top with the coconut slush.
- Mix and Enjoy!