I was sitting at an oceanside cafe in Da Nang, Vietnam, and ordered their coconut coffee, not sure what to expect. In the first sip, it was sweet, creamy, slushified, and perfectly refreshing, with the coffee and coconut making a spectacular duo. It was life-changing! It’s the best summertime coffee drink, and you can make it right in your own home (no passport or flight required)

What is Vietnamese Coconut Coffee (Cà Phê Cốt Dừa)?

Vietnamese coconut coffee, or cà phê cốt dừa (cà phê meaning coffee, and cốt dừa meaning coconut milk or cream), is a Northern Vietnamese iced coffee that the iconic Cong Ca Phe popularized with its coconut slushie version. You blend coconut cream, crushed ice, and condensed milk until a slushie consistency, then add it to strong robusta coffee brewed by phin. It almost looks like a granita with espresso!

Because Vietnam’s climate is hot and tropical, cold coffee like this coconut coffee is perfect for finding relief from the heat. As the coconut slushie melts, you get a sweet, creamy coffee that keeps transforming as you sip!

What Does Vietnamese Coconut Coffee Taste Like?

Coconut coffee tastes exactly like its name: sweet coconut milk with strong coffee, but lighter and more refreshing. While the ingredients are simple, blending it into a slushie gives it a frosty texture that soaks up all the brewed coffee.

My favorite part about it is that you get pockets of straight-up coconut slush and coffee. After it’s mixed well, it tastes very similar to a frappuccino made with coconut milk, but much less sweet and cloying than Starbucks’ version.

Authentic Vietnamese coffee uses dark-roasted Robusta beans, which are known for their low acidity and flavor notes of cocoa, roasted nuts, and smokiness. It pairs really well with coconut, which acts as the glue connecting all the yummy flavors.

Key Equipment Needed

To get an authentic flavor just like in Vietnam, you’ll need this equipment:

• Vietnamese Coffee Filter (Phin) — It’s not Vietnamese coffee unless you brew robusta coffee in a phin; I said what I said! This small, traditional cylindrical metal drip filter slowly brews a dark, intense, and concentrated drip directly into your cup, forming the base of authentic Vietnamese coffee. (If you don’t own a phin yet, a strong double shot of dark-roast espresso or a concentrated French press brew can work in a pinch!) You can easily find one for less than $10 at your local Asian grocery store in the coffee or homewares aisle!
• Blender — You’ll need a high-speed blender that can effortlessly crush ice to get that slushie texture. It needs enough power to crush ice into a fine, velvety granita rather than leaving ice chunks.
• Heat-Proof Glass (With the Right Rim Width) — You’ll want to brew the coffee directly into a heat-proof glass or mug, but make sure the width fits the lip of the phin. Standard phin filters have a wide outer lip roughly 3.5 inches in diameter, and if your glass is too wide,e on top, the filter will slip right in. Conversely, if the rim is small, the filter can easily tilt and spill hot coffee grounds. Test your phin on an empty glass first to make sure it sits flat and secure!
• Gooseneck Kettle (Optional) — While not mandatory, a gooseneck kettle helps control the water flow and temperature for your brew. But a regular kettle also works!

Coconut Coffee Ingredients

• Coconut Cream (or Milk) — I recommend canned full-fat coconut cream for the best flavor. It gives a richer flavor that balances the coffee nicely! If you prefer a lighter, more refreshing drink, you can swap it for canned coconut milk.
• Crushed Ice — While regular ice cubes work, crushed ice blends easier. The latter blends down much faster and more evenly, helping you achieve that ultra-fine, spoonable slushee consistency without a super high power blender.
• Condensed Milk — Arguably the most important ingredient for any Vietnamese coffee. It adds the perfect sweetness and creaminess that you can’t get with anything else! (Note: Traditional condensed milk contains dairy! You can swap it for coconut or oat condensed milk for a dairy-free version.)
• Ground Robusta Coffee — For the most authentic flavor, buy a tin of pre-ground dark roast from well-known Vietnamese coffee brands like Trung Nguyên or Café Du Monde. Most Vietnamese cafés use these coffee grounds, cementing Vietnamese coffee’s reputation of being bold, nutty, and quintessentially chicory.
• Hot Water — Boil water around 200°F–205°F / 93°C–96°C to pour over your coffee grounds in the phin for a slow, concentrated drip brew.
• Toasted Coconut Flakes (Optional) — Toast some coconut flakes for a crunchy and delicious topping!
• Matcha Version — 1½ tsp matcha powder and ¼ cup hot water

How to Make Vietnamese Coconut Coffee

1. Brew Vietnamese Coffee. Set your phin on top of a heat-proof glass. Add 2 to 3 tablespoons of ground Robusta coffee into the chamber. Gently shake to level the grounds, then place the gravity press on top without pushing down too hard.
2. Pour 1 tablespoon of hot water over the press plate and wait 30 seconds. This blooms the coffee grounds, which releases their full flavor. After blooming, fill the filter chamber with hot water, cover with the lid, and let it slow-drip into your glass until empty.
3. Once all the water drips out, set the coffee aside to cool to room temperature, which prevents your slush from melting too quickly.
4. Matcha Version: Whisk matcha powder with hot water for 20-30 seconds in a zigzag motion, using a bamboo whisk, until frothy. (Here’s a tutorial on how to make matcha.)
5. Blend Coconut Slushie. In a high-speed blender, combine your canned full-fat coconut cream, sweetened condensed milk, and crushed ice.
6. Blend on high until the mixture becomes thick, even, and fluffy. It should look just like a slushie with no large ice chunks.
7. Assemble Coffee. Using a large spoon, scoop the icy coconut slush right over the center of the coffee.
8. Keep layering and mounding the slush high above the rim of the glass until you get a dramatic mountain-like peak!
9. Drizzle a tiny bit of extra condensed milk over the top of the smoothie (or top with toasted coconut flakes if you have them!).
10. Serve and Enjoy! Serve immediately with both a straw and a spoon. Sip the rich coffee from the bottom or scoop the sweet coconut slush from the top, and enjoy before it melts!

Tips for Cafe-Quality Coconut Coffee

Like many Vietnamese coffee recipes, this recipe takes a bit of fine-tuning to get perfect. Here are some of my tips after making it!

Troubleshooting the Phin Brew

Coffee should drip out of the phin starting after a minute of pouring in the hot water and about 5 minutes to finish brewing. If your coffee drip isn’t flowing properly, it almost always comes down to grind size or how hard you set the gravity press plate.

• If your coffee is dripping too fast: Your coffee grounds are too coarse, or you didn’t press down hard enough on the gravity plate. First, try pressing the inner plate down slightly firmer. Once you bloom the coffee, if it is still too fast, try using a finer grind (similar to coarse sand).
• If your coffee is dripping too slowly: The coffee is ground too fine (like fine espresso), or you tamped the gravity press down way too hard, blocking the small perforations at the bottom. Try pressing the gravity plate less than before, and if it’s still too slow, adjust the grind slightly coarser.

Getting the Right Slush Texture

The ideal coconut slush should be thick, smooth, and scoopable without being too watery or overly dense. If your texture isn’t quite right, here is how to troubleshoot it:

• If your slush is watery: You may be over-blending! High-speed blenders generate heat the longer they run, which quickly melts the crushed ice. Stop blending as soon as the ice breaks down and the mixture looks smooth and holds its shape.
• If your slush is too thick or won’t blend: Your blender likely needs a tiny bit more liquid to catch the blades, or the ice pieces are too large. Add a small splash of coconut cream (or an extra teaspoon of condensed milk) to help it turn over, or stop the blender and scrape down the sides with a spatula. Using crushed ice instead of large cubes also prevents the blades from getting stuck.

Sweetness and Serving Tips

• Adjusting Sweetness: Taste your coconut slush straight from the blender before scooping it onto the coffee. The slush should taste slightly sweeter on its own than you think you need since we are combining it with coffee. Blend in an extra tablespoon of condensed milk if needed!
• Pre-Chill Your Glass: Pop your serving glass in the freezer for 10 minutes before assembling. A frosted glass keeps the icy coconut slush intact much longer.
• Flash Chill Coffee: Once brewed, pop the coffee in the fridge or freezer to cool it down faster. You can also pour it on a tray to increase the surface area and speed up the cool-down.

Print Recipe Pin Recipe

Easy Vietnamese Coconut Coffee (Cà Phê Cốt Dừa)

Part coffee, part frozen coconut dessert, this Vietnamese coconut coffee is the perfect iced coffee for summer. It's strong Vietnamese coffee and a sweet and creamy coconut slush you can make in under 10 minutes!

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Course: Drinks

Cuisine: Vietnamese

Servings: 1 person

Equipment

• 1 blender
• 1 phin coffee filter
• 1 heat proof glass or mug
• 1 spoon and straw for serving

Ingredients 

• ½ cup full fat coconut cream or coconut milk for a lighter option
• 2 cups crushed ice
• 2 tbsp condensed milk use coconut or oat condensed milk for dairy-free/vegan
• 2 tbsp ground Robusta coffee like Trung Nguyen or Cafe du Monde
• ½ cup hot water
• 1 tsp toasted coconut flakes optional

Matcha Version

• 1½ tsp matcha powder
• ¼ cup hot water

Instructions

• Brew Vietnamese Coffee. Set your phin on top of a heat-proof glass. Add 2 to 3 tablespoons of ground Robusta coffee into the chamber. Gently shake to level the grounds, then place the gravity press on top without pushing down too hard.
Check Your Glass Rim: Make sure your serving glass or mug has a rim that fits the base of your phin filter. If the glass opening is too wide or small, the phin can tip over or fall in! If your favorite glass is too wide, brew into a smaller heat-proof measuring cup first.
• Pour 1 tablespoon of hot water over the press plate and wait 30 seconds. This blooms the coffee grounds, which releases their full flavor. After blooming, fill the filter chamber with hot water, cover with the lid, and let it slow-drip into your glass until empty.
• Once all the water drips out, set the coffee aside to cool to room temperature, which prevents your slush from melting too quickly.
Phin Lid: Don't throw away or set aside the top lid of your phin filter while brewing! Flip the lid upside down and place it on the counter to act as a drip tray for your phin filter as soon as it's done brewing.
• Matcha Version: Whisk matcha powder with hot water for 20-30 seconds in a zigzag motion, using a bamboo whisk, until frothy. (Here's a tutorial on how to make matcha.)
  
• Blend Coconut Slushie. In a high-speed blender, combine your canned full-fat coconut cream, sweetened condensed milk, and crushed ice.
• Blend on high until the mixture becomes thick, even, and fluffy. It should look just like a slushie with no large ice chunks.
Slush Texture: If your slush won't blend, wait for it to melt a little or add a bit more coconut cream. If it's too watery, you may have over-blended. Stop when it reaches a smooth, thick consistency!
• Assemble Coffee. Using a large spoon, scoop the icy coconut slush right over the center of the coffee.
• Keep layering and mounding the slush high above the rim of the glass until you get a dramatic mountain-like peak!
• Drizzle a tiny bit of extra condensed milk over the top of the smoothie (or top with toasted coconut flakes if you have them!).
• Serve and Enjoy! Serve immediately with both a straw and a spoon. Sip the rich coffee from the bottom or scoop the sweet coconut slush from the top, and enjoy before it melts!

Notes

• Do not pour the coconut slush over hot coffee! Let your coffee cool to room temperature (or chill in the freezer for 5 minutes). Hot coffee will instantly melt your coconut slush.
• Coffee Alternative: If you don’t have a phin filter or Vietnamese coffee grounds, use 2 shots of dark-roast espresso.

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More Authentic Vietnamese & Southeast Asian Coffee Recipes

If you fell in love with this sweet and refreshing coconut coffee, you are going to adore exploring the rest of Vietnam’s incredible coffee beverages! For the ultimate classic, check out my traditional Vietnamese iced coffee (cà phê sữa đá), or try the iconic salted coffee (cà phê muối) for a sweet and salty flavor. If you’re a fan of rich dessert drinks, then you need to try my cream-top Vietnamese iced coffee!

And no Vietnamese coffee shop is complete without egg coffee (cà phê trứng), which tastes like custard! And for my tea lovers, you can even try the egg matcha version! If you try any of these recipes, make sure to share them with me on social media (@ispillice on all platforms)! I’d love to see your creations.