Coconut Coffee (Cà Phê Dừa)
Recommended coffee:
Grind size: Medium to medium-coarse for phin
Tools:
Blender
Spoon
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The hot weather and ongoing work-from-home situation make me crave the scent of the ocean, the sand in my feet, and a glass of fresh coconut-y drink. Hence, my team and I set out to test a recipe of coconut coffee (cà phê dừa), which didn’t really turn out as creamy and slushy as we expected. Light and smooth in texture with a hint of crunchy toasted coconut bits, our lazy version of this drink eventually will quench your thirst without a brain-freeze.
INGREDIENTS
3-4 tbsps (~25g) of dark roast coffee ground
3-5 tbsps of condensed milk
1/2 cup of coconut milk
2 tbsps of shredded coconut
Toasted coconut crunch (for garnish)
1 cup of ice
INSTRUCTIONS
First of all, brew coffee with phin and set it aside to cool down at room temperature.
From here, there are two ways to make this drink.
THE ORIGINAL VERSION (adapted from Cộng Cà Phê):
Mix all ingredients, EXCEPT coffee into the blender until you get a slushy mixture.
To create coffee foam, pour half of your brewed coffee into a shaker (or a blender bottle) and shake well for about 20 seconds.
Then serve the coffee separately into a glass and pour the mixed coconut slush on top.
THE LAZY VERSION (As seen in the video):
Add coffee, coconut milk, condensed milk, shredded coconut, and ice into the blender and mix well at high speed.
3. Generously garnish your coconut coffee with some homemade toasted coconut crunch and voila!
4. You may top it with a scoop of coconut ice cream and chocolate syrup if you don’t mind those extra calories .
