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Iced Coconut Coffee

Makes 2 large coffees

Vietnamese drip coffee was introduced by the French and is something wonderful that has lingered on and become a big part of Vietnamese culture. Hot. Iced. Milky. With condensed milk. With whipped egg. With yogurt. You can use plain yogurt instead of the coconut cream here – you may just need a little extra swizzle of condensed milk. This is truly lovely in the summer heat.


  • Crushed Ice 1½ cups
  • Coconut Cream 200 ml
  • Condensed Milk 6 Tbs
  • Cold, Strong, Filtered Vietnamese Coffee 100 ml

Cook It

  1. Put the ice, coconut cream and condensed milk into a sturdy jug and blend using a hand-held blender until smooth.
  2. Put the jug into the freezer until the mixture is just frozen but not completely set like ice cream, turning through once or twice with a fork.
  3. Shake the coffee well in a sealed bottle then divide between 2 quite wide glasses. Gently spoon the coconut mixture over the coffee so it doesn’t mix in.
  4. Serve at once, with a long spoon and a straw.

Text © Tessa Kiros 2016. Photography © Manos Chatzikonstantis 2016. Design & layout Quadrille Publishing © 2016.