Authentic Vietnamese Coconut Coffee (Cà Phê Cốt Dừa)
A decadent, tropical treat that pairs bold Vietnamese espresso with a silky, aerated coconut cream cloud.
Equipment
Ingredients
- 3 tbsp Ground Coffee Cafe du Monde or Nguyen Coffee Supply
- 1/4 cup Thick Canned Coconut Cream the solid part at the top of the can
- 2 tbsp Sweetened Condensed Milk use condensed coconut milk for a vegan version!
- 6-8 oz Boiling Water
- 1 cup Crushed Ice
- Optional: Toasted coconut flakes for garnish
Instructions
- The Bold Brew: Set up your Phin filter with the coffee grounds. Use the Double-Bloom method: add 1 tbsp of hot water to the overturned lid and 2 tbsp to the top of the chamber. Wait 2–3 minutes, then fill the chamber with hot water and let it drip.
- Prep the Coconut Cream: In a separate small bowl, whisk the thick coconut cream and condensed milk together until smooth and slightly aerated.
- The Base: Pour your hot, brewed coffee into the serving glass.
- The Tropical Layer: Gently pour the coconut mixture over the back of a spoon into the coffee. It should create a beautiful, swirling "cloud" effect as the white cream meets the dark coffee.
- The Chill: Fill the glass with crushed ice and top with toasted coconut flakes for a bit of crunch. Give it a gentle stir before sipping.
Notes
- Canned is King: Do not use the coconut milk from a carton! It’s mostly water and will make your coffee thin. You want the thick, fatty cream from the can to stand up to the intense chocolatey notes of the coffee. It’s the same rich cream my mom used for her Chè (dessert soups) back in the day.
- The "Fat" Balance: If the coconut cream is too thick to pour, microwave it for just 5 seconds. You want it to be like a thick heavy cream so it marbles into the coffee instead of just sitting in a clump on top.
- Toasted Topping: Topping this with toasted coconut flakes isn't just for the "crazy" cafe look—it adds a roasted, nutty aroma that highlights the chicory in the coffee perfectly.
- Vegan Friendly: In Toronto, you can easily find condensed coconut milk at most Asian grocers. Swap the traditional dairy for that, and you have a 100% vegan tropical escape that tastes just as indulgent.