Vietnamese Coconut Coffee
Coconut slush with coffee, from Hanoi's cafés.
LevelEasy
MethodBlend
GlassHighball
Serves1
Ingredients
- 60 mlEspresso
- 60 mlCoconut creamThe thick, sweetened kind, like Coco López. Or thick coconut milk plus sugar.
- 20 mlCondensed milk
Plus ice.
Bar tools
- Jigger
- Blender
No bar kit? A jar with a lid works as a shaker, and 1 tablespoon is 15 ml.
How to make a Vietnamese Coconut Coffee
- Blend the coconut cream and condensed milk with 1 cup of ice until slushy.
- Pour into a glass.
- Pour the coffee on top.