Vietnamese coconut coffee from Saigon: strong Phin coffee with blended coconut milk, condensed milk and ice, creamy like a milkshake and tropically sweet.
Use the Phin filter to brew a strong coffee and let it cool slightly.
Blend the coconut milk, condensed milk and a handful of ice cubes until creamy and slightly frothy.
Fill a glass halfway with the coconut cream.
Slowly pour the cooled coffee over it so two layers form.
Garnish with shredded coconut if you like, and stir well before drinking.
Tip
For an even creamier version, add a dollop of coconut milk or some coconut ice cream on top. This almost turns the drink into a dessert.
Cà Phê Cốt Dừa is Vietnamese coconut coffee and a street food favourite in Saigon in particular. Strong Phin coffee is combined with blended coconut milk, condensed milk and ice, which creates a thick, almost sorbet-like cream. In taste it sits between iced coffee and a milkshake: tropically sweet, very creamy and still carrying the bold Robusta character underneath. On hot days it is the most refreshing version of them all.
Canned coconut milk that is as creamy as possible, unsweetened and high in fat. Coconut drinks from the chilled aisle are too thin and make the cream watery instead of rich. Sweetness comes from the condensed milk anyway.
For the typical texture yes, because coconut milk, condensed milk and ice are blended into a cream together. Without one you can stir the ingredients vigorously and serve over ice, which stays more liquid.
Let the freshly brewed coffee cool briefly before pouring it over the coconut cream. Coffee that is too hot collapses the cream immediately, and you lose both the layers and the creaminess.
Coconut milk replaces dairy, and the mixture is blended with ice into a thick cream rather than just stirred. That makes it creamier and more tropical, while the bold Robusta stays clearly present despite the sweetness.
Yes, swap the sweetened condensed milk for a vegan version based on oats or coconut, both are sold ready made. Alternatively sweeten the coconut milk with a little agave syrup or sugar, though the cream will be less thick.
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