Iced Coconut Coffee

By Tessa Kiros

Iced Coconut Coffee

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. 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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