Ever since traveling to Vietnam and Bali two summers ago with my best friend and her sister, I’ve been incredibly inspired by the Vietnamese culture and all of the exotic dishes we tried on our trip. One could indeed say we ate our way through the bustling city of Hanoi and the waterfront town of Hội An. Soon after returning from my trip, I set out to recreate the flavorful and fresh shrimp spring rolls we had eaten at almost every meal (find my recipe here). However, my very favorite culinary creation I discovered while in Vietnam was none other than an iced coconut cream Vietnamese coffee from a little coffee shop in Hanoi called Cong Caphe (you can see the original that I enjoyed right here… yes, I liked it that much).
If you’ve never had a Vietnamese coffee, also known as cà phê đá, they’re actually quite easy to find here in the states at Whole Foods or specialty coffee shops. It basically consists of mixing dark roast coffee with a bit of sweetened condensed milk, then poured over ice. Vietnam gets extremely hot and humid in the summers, so you can imagine how motivated we were to start our mornings with this icy caffeinated beverage. When we stumbled upon Cong Caphe and had their frozen coconut cream variation, I knew it was something I would be dreaming about after returning home. So, I recently set out to make my own version…
This delicious coffee drink is the perfect way to cool down and caffeinate on a warm summer day, and it consists of very pure ingredients, too. Here’s my version of Cong Caphe’s frozen coconut cream Vietnamese coffee. Enjoy!
Frozen Coconut Cream Vietnamese Coffee
- dark roast coffee, brewed and chilled
- 2 cans of coconut cream
- 1 can coconut milk
- 6-7 ice cubes
- stevia or sweetener of choice if desired (I like it without)
1. Put coconut cream, coconut milk and sweetener (if desired) into a blender with your ice cubes. Blend until thoroughly mixed, then put in freezer for about an hour. Place in the refrigerator 5 minutes before serving.
2. When ready to serve, pour your chilled coffee into a glass, and remove frozen coconut from refrigerator. Mash up frozen coconut with fork to make it “scoopable,” then scoop into coffee. Feel free to use generous scoops to create a mound. Enjoy with a spoon and/or straw!
And there you have it! It’s such a simple recipe—only two steps. But I love swapping the heavy and super-sweet condensed milk for coconut cream and making it a frozen drink. Ever since recreating this drink for the first time, I’ve found myself craving it on warm summer days.
What’s your favorite summer coffee drink?