Cà phê dừa - Vietnamese Coconut Coffee Recipe
This easy and delicious Ice-blended Vietnamese coconut-coffee recipe ideal for any time of the day.
Equipment
- Phin (or French press)
Ingredients
VIETNAMESE COFFEE
- 10 g French roast coffee
- 120 g of water
COCONUT SLUSHY
- 2 C ice
- 1/3 C coconut cream
- 1/3 C condensed milk condensed and coconut condensed milk if are restricted by your diet
Instructions
BREWING COFFEE
- 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.
COCONUT 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!
Notes
There is the possibility of making your Slushy and coffee ahead time, and then mixing them at the time you're in the mood to serve. I would recommend this since you'll get an ice cold drink!