Vietnamese Coconut Coffee Recipe

It is a freshly brewed coffee with hills of sweet coconut slush. Simply speaking, it is coconut-flavored coffee. It has typical coffee aroma mixed with fragrant and rich coconut taste notes.

This coffee is popular in Vietnam and you can find it almost everywhere. It is quite clear why: coconuts are widely consumed and available all over the country. Coconut milk, for example, can be found in many desserts, drinks, and even stewed food.

The main difference between western method of making coconut coffee and Vietnamese one is condensed milk. Using condensed milk is a must-do while  making any title of real traditional Vietnamese coffee.

Ingredients and equipment:

• Traditional phin filter for Vietnamese coffee brewing
• 2 tablespoons Vietnamese ground Robusta (or mix of Arabica and Robusta);
• 1/2 cup + 1 tablespoon hot water;
• 1-3 tablespoons sweetened condensed milk;
• 1/3 cup coconut milk

Instructions:

1. Put the phin filter on the glass or cup you will brew coffee in. Add ground coffee to the filter chamber and spread it evenly in the chamber.
2. Put the filter press on top of the ground coffee and carefully press it. Add 1 tablespoon of hot water to the chamber and wait for nearly 20-30 seconds so that your coffee will bloom.
3. Add the remaining hot water, cover the chamber with the filter cap, and wait until it drips through the holes of the filter.
4. Total coffee brewing time is around 4 minutes. If it drips too quickly, press the filter press more to slow it down a little. When there is no more water in the filter chamber, remove the filter.
5. In a separate saucepan, mix coconut milk and sweetened condensed milk. Warm the resulting mixture over medium-low or medium heat. Keep doing and controlling it until steams begin to come out and small bubbles begin to appear on the edge. After that, pour this milk mixture into the cup.
6. Pour the coffee over the milk mixture in your serving cup and serve immediately. You can also add a few ice cubes to it to make iced coffee.