Vietnamese Coconut Coffee

Before you start

Vietnamese coconut coffee, cà phê cốt dừa, is half drink and half frozen dessert: a thick, snowy coconut slush with dark coffee poured over it. The coconut base is made from coconut cream, condensed milk and ice, blended until it resembles a soft sorbet, and the coffee sinks into it in dark streaks.

Freezing the coconut cream in cubes first is what gives the slush its body without needing a lot of ice, which would water it down. Use full-fat coconut cream rather than coconut milk; the fat makes the texture smooth instead of crystalline. Brew the coffee strong, since it has a lot of cold, sweet coconut to cut through.

Ingredients

• Coconut slush120 ml (4 oz) full-fat coconut cream — frozen in an ice cube tray
• 2 tbsp (30 ml) sweetened condensed milk — adjust to taste
• 2 tbsp (30 ml) whole milk or coconut milk — to help the blender
• ½ cup (about 75 g) ice cubes
• Coffee20 g (about 3 tbsp) dark-roast ground coffee — medium-fine, for the phin
• 80 ml (2¾ oz) water — just off the boil

Method

1. Stir the coconut cream until smooth, pour it into an ice cube tray, and freeze for at least 4 hours or until solid.
2. When ready to serve, brew the coffee: bloom the grounds in the phin with 20 ml hot water for 30 seconds, then add the rest and let it drip for about 4 minutes. Let it cool for a few minutes.
3. Put the frozen coconut cubes, condensed milk, milk and ice into the blender.
4. Blend on high for 30 to 45 seconds, stopping to push the mixture down if needed, until thick, smooth and spoonable like soft-serve.
5. Spoon the coconut slush into a tall glass, filling it about three-quarters full.
6. Pour the coffee slowly over the top so it streaks down through the slush. Serve with a spoon and a wide straw.

Tips for success

• Shake the coconut cream can well or stir it after opening; the fat and liquid separate and need to be recombined before freezing.
• Let the coffee cool slightly before pouring. Very hot coffee melts a channel straight through the slush.
• If your blender struggles, add milk one tablespoon at a time. Too much liquid at once turns it into a thin shake.

Substitutions

Frozen coconut cream

Unfrozen coconut cream blended with 1 cup of ice works in a pinch, but the slush is thinner and melts faster.

Sweetened condensed milk

Sweetened condensed coconut milk makes the drink fully dairy-free and intensifies the coconut flavor.

Phin coffee

A 40 ml double espresso is an excellent substitute and pours in a cleaner dark layer.

Variations

Coconut coffee shake

Use half the frozen cubes and blend with 60 ml coffee for a drinkable, evenly mixed shake.

Toasted coconut finish

Sprinkle 1 tbsp toasted unsweetened coconut flakes on top for crunch.

Troubleshooting

The slush is icy and crunchy

There was too much ice or too little fat. Use full-fat coconut cream and more frozen cubes, with less plain ice.

Blender will not turn

The mixture is too dry. Add 1 tbsp milk at a time and pulse until it moves.

Coffee disappears into the coconut

It needs to be stronger. Use a full 20 g dose with only 80 ml water.

Storage

Serve immediately; the slush melts within 10 to 15 minutes. Frozen coconut cream cubes keep in a sealed bag in the freezer for up to about 2 months. Refrigerate leftover condensed milk covered and use within about 1 week.