Smooth, creamy, and tropical — Vietnamese Coconut Coffee (Cà Phê Cốt Dừa) is a delicious twist on the traditional robusta brew. This refreshing drink combines the boldness of Vietnamese coffee with the rich creaminess of coconut milk and the sweetness of condensed milk, creating a drink that’s perfect both hot and iced.

Originating in the coastal city of Hai Phong, this coffee has become a favorite across Vietnam and is now loved by coffee enthusiasts worldwide.

Ingredients (Serves 1–2 cups)

• 1 cup strong brewed Vietnamese robusta coffee (best made with a phin filter)

• 100 ml coconut milk (fresh or canned, full-fat for a creamier taste)

• 2 tablespoons sweetened condensed milk

Tip: Use Vietnamese robusta beans for an authentic taste — their bold, slightly bitter profile pairs perfectly with the sweet, tropical coconut.

Instructions

Step 1 – Brew the Coffee

1. Add 2–3 tablespoons of ground robusta coffee to your phin filter.

2. Place the phin over a mug or heatproof glass.

3. Pour a small amount of hot water (around 90–95°C / 194–203°F) to bloom the coffee for 20–30 seconds.

4. Slowly fill the filter with the rest of the hot water and let it drip for 4–5 minutes.

5. You’ll end up with a rich, concentrated coffee base.

Step 2 – Prepare the Coconut Mixture

1. In a tall glass, pour in the coconut milk and sweetened condensed milk.

2. Stir until well combined, making sure the condensed milk fully dissolves into the coconut milk.

Step 3 – Combine & Serve

1. Pour the freshly brewed coffee over the coconut mixture.

2. Stir well until the coffee, coconut milk, and condensed milk are fully blended.

3. For iced coconut coffee, add a handful of ice cubes before pouring in the coffee.

Serving Suggestions

• Iced & Blended: Blend coffee, coconut milk, condensed milk, and ice for a refreshing, smoothie-like texture.

• Hot & Creamy: Serve immediately after mixing for a comforting, warm drink.

• Garnish: Top with a sprinkle of shredded coconut or cocoa powder for extra aroma and presentation.