Vietnamese Coconut Coffee (Cà Phê Cốt Dừa)

Strong Vietnamese coffee under a slush of coconut cream, sweetened condensed milk and ice, made famous by the Hanoi café chain Cộng Cà Phê.

Untested: not yet made in this kitchen. It is here for the Iced and Whipped Coffees page.

Ingredients

• 2 tablespoons dark-roast ground coffee, robusta or a robusta blend, for a phin
• 90 ml (3 oz) hot water, just off the boil
• 1 cup ice cubes, for the slush
• 3 tablespoons coconut cream, chilled
• 1 tablespoon sweetened condensed milk, or more to taste
• ½ cup ice cubes, for the glass

Directions

1. Brew the coffee in a phin: put the ground coffee in the filter, press the screen down lightly, pour in a splash of hot water to wet it, wait 30 seconds, then fill with the rest of the water and let it drip, about 4 to 5 minutes.
2. Blend 1 cup of ice with the coconut cream and condensed milk until it is a thick, smooth slush, about 30 seconds.
3. Put the half cup of ice in a glass and pour the coffee over it.
4. Spoon the coconut slush on top and serve with a spoon and a straw.

Notes

Where this comes from Scaled to one glass from Vicky Pham’s recipe (2 cups ice, 2 tablespoons condensed milk and ⅓ cup coconut cream blended, for two 16 oz glasses), using phin coffee in place of the bottled concentrate her recipe calls for. These proportions are an adaptation for this site. History Cộng Cà Phê was founded in Hanoi in 2007 by Linh Dung; its coconut coffee smoothie is its signature. Where coconut coffee began is not established; Hai Phong is sometimes named without evidence. The photo A cup of black coffee beside a glass of coconut cream, 2010: the two halves of the drink before they meet.