Iced Coconut Coffee

By Tessa Kiros

Iced Coconut Coffee
Vietnamese drip coffee was introduced by the French and is something wonderful that has lingered on and become a big part of Vietnamese culture.

There are so many different ways to serve Vietnamese Iced Coffee.

Hot. Iced. Milky. With condensed milk. With whipped egg. With yoghurt. You can use plain yoghurt instead of the coconut cream here – you may just need a little extra swizzle of condensed milk. This is truly lovely in the summer heat.

Makes 2 large coffees

1 ½ cups crushed ice
200ml coconut cream
6 tablespoons condensed milk
100ml cold strong, filtered
Vietnamese coffee

Put the ice, coconut cream and condensed milk into a sturdy jug and blend using a hand-held blender until smooth.

Put the jug into the freezer until the coffee is just frozen but not completely set like ice cream, turning through once or twice with a fork.

Shake the coffee well in a sealed bottle then divide between 2 quite wide glasses. Gently spoon the coconut mixture over the coffee so it doesn’t mix in.

Serve at once, with a long spoon and a straw.

I have eaten young rice and broken rice and sailed on the perfume river. Dreamed of eating duck with kumquats. Watched people drinking snake-blood and swallowing the heart, eating live-fried silkworms and duck embryos. Coffee with frozen yoghurt and coconut. Mung bean cakes with tea. And all the time I kept thinking it was a dream.


This is an edited extract from Provence to Pondicherry by Tessa Kiros published by Quadrille RRP $49.99 and is available in stores nationally.

There’s so much you can do with coffee, so check out some of our other recipes:

Espresso chocolate tart with coffee syrup
Coffee cocktail: Tia mint Americano
Cooking with coffee: Our favourite recipes
Chocolate kisses with coffee icing 


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