Vietnamese Coconut Iced Coffee (Easy 5-Minute Recipe)
Vietnamese Coconut Iced Coffee: My Favorite Souvenir from Vietnam
In August, we traveled to Vietnam with friends. The flights were reasonable and the lodging was affordable, which, in hindsight, should have tipped me off. The timing was probably a mistake. We arrived to insane heat and even more insane humidity, bouncing between steamy rainstorms and blazing sun. I don’t think I’ve ever sweated that much in my life.
The best relief was the cafes. They were everywhere, and several times a day we’d duck into one and get hit with that sweet rush of air conditioning. And my order, every time: Vietnamese coconut iced coffee.
It wasn’t just because it was cold. The dark, bitter punch of Vietnamese espresso was balanced by sweetened condensed milk, then topped with a layer of creamy, silky coconut cream. It became an addiction while we were there, and coming home to boring iced lattes was a sad adjustment.
So this is my take on it, built to bring those flavors home. Now I can enjoy a little Vietnam from the comfort of my own air conditioning.
How to Make Vietnamese Coconut Iced Coffee
Vietnamese Coconut Iced Coffee (Easy 5-Minute Recipe)
Ingredients
- 1 double shot of espresso about 2 oz
- 2 tbsp sweetened condensed milk
- 1 small pinch of salt
- 1/4 cup coconut cream unsweetened
- Ice cubes
Instructions
- Brew a double shot of espresso into a heat-safe glass.
- While the espresso is still hot, stir in the sweetened condensed milk and salt until fully dissolved.
- Fill the glass with ice, leaving room at the top for the cream.
- Top with the coconut cream. Stir as you drink and enjoy.
