Coconut Coffee

 

🥥 How to Make Vietnamese Coconut Coffee (Cà Phê Dừa)

🛒 Ingredients:

• ☕ 3 tbsp FOB robusta Vietnamese coffee 
• 💧 150–200 ml hot water
• 🥥 3 tbsp coconut cream (or full-fat coconut milk)
• 🥛 2 tbsp condensed milk
• ❄️ 1 cup ice
• 🧊 Optional: 3–4 frozen coconut milk cubes (for a smoother, thicker blend)
• 🍨 Optional: 1 scoop vanilla ice cream (for a dessert-like version)

 

🧰 Tools:

• 🇻🇳 Vietnamese phin filter
  (or can use your espresso machine if you don’t have one)
• 🧋 Blender

 

 

 Instructions:

1. ☕ 

Brew the Coffee

• Add 4 heaped teaspoon of FOB robusta coffee into the phin filter.
• Tap gently, then place the press on top.
• Pour a bit of hot water (to bloom), wait 30 seconds.
• Fill the filter with hot water to the top.
• Let it drip — about 4–5 minutes.

2. 🥥 

Make the Coconut Mixture

• In a blender, combine:
  
• 3 tbsp coconut cream
• 2 tbsp condensed milk
• 1 cup ice (or frozen coconut cubes for extra creaminess)
  
• Blend until smooth and frothy.

 

3. 🧋 

Combine Coffee & Coconut

• Pour the freshly brewed FOB robusta coffee into a serving glass.
• Top with the blended coconut mixture.
• Gently stir or leave layered for visual contrast.

4. 🍨 

Optional Add-Ons

• Add a scoop of vanilla ice cream for extra indulgence.
• Sprinkle with toasted coconut flakes or cocoa powder on top.

🔥 Tips for Best Flavor:

 

• Use high-quality robusta (like FOB) — its strong, bitter profile cuts through the sweetness beautifully.
• If making iced: freeze leftover coffee into cubes so it doesn’t dilute the drink.
• Want it hot? Just warm the coconut milk and condensed milk before blending, and skip the ice.