How to make Vietnamese blended coconut coffee at home

Name: Blended coconut coffee
Total time: 8 min
Yield: 1 cup
Ingredients: Medium-ground coffee · 25 g; Just-boiled water · 80 ml; Coconut cream · 80 ml; Sweetened condensed milk · 30–40 ml; Ice cubes · 150 g; Dried or shredded coconut (optional)

Blended coconut coffee is coconut cream, condensed milk and ice blended into a thick slush, spooned over strong phin coffee. You need a blender.

Time 8 min
Difficulty Easy
Serves 1 cup
Phin filter

Coffee: 25 g
Water: 80 ml · 92–96 °C
Coconut cream: 80 ml
Condensed milk: 30–40 ml
Ice cubes: 150 g
Blending time: 30–45 sec

You need

Medium-ground coffee · 25 g
Just-boiled water · 80 ml
Coconut cream · 80 ml
Sweetened condensed milk · 30–40 ml
Ice cubes · 150 g
Dried or shredded coconut (optional)

Method

Boil the water and let it rest for about 30 seconds, to around 92–96 °C.
Rinse the phin and a small cup with boiling water to warm them, pour the water away, and set the phin on the small cup.
Add 25 g of coffee, shake it level, and set the press screen on top without pressing hard.
Pour about 20–25 ml of water to bloom. Let the grounds swell.
Pour in the rest of the water, to 80 ml in all, and put the lid on. Let it drip through. Let the coffee cool a little.
Put 80 ml of coconut cream, 30–40 ml of condensed milk and 150 g of ice in the blender.
Blend for 30–45 seconds until the ice is fine and the mixture is thick like soft ice cream; don't overblend or it melts.
Pour the coffee into the bottom of a glass.
Spoon the coconut slush on top of the coffee.
Sprinkle with coconut if you like and serve at once with a spoon and a wide straw.

Tip: Let the coffee cool a little before pouring, so the slush does not melt fast. For coffee flavour all the way through, blend a third of the coffee in with the coconut cream.