Coconut Coffee Recipe

Creamy, tropical, and cooling. This isn’t just a drink; it’s a vacation in a glass. By blending rich coconut cream with the bold intensity of Vietnamese coffee, you get a luxurious, slushy texture that is perfect for hot days or an indulgent afternoon pick-me-up.

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Ingredients

• Coffee: 3 oz strong brewed dark roast coffee (chilled).

• Coconut Cream: 1/3 cup full-fat canned coconut cream (chilled).

• Sweetener: 1–2 tbsp condensed milk (or coconut condensed milk for a vegan version).

• Ice: 1–2 cups of crushed ice.

• Topping: Toasted coconut flakes (optional).

The Method

1. Brew & Chill: Brew your coffee strong and let it cool completely.

2. Blend the Cream: In a blender, combine the coconut cream, condensed milk, and a handful of ice. Blend until the mixture becomes thick, frothy, and smooth—like a milkshake.

3. The Base: Fill a glass with the remaining crushed ice. Pour the chilled coffee over the ice.

4. The Float: Gently pour the whipped coconut cream mixture over the top of the coffee.

5. Finish: Top with toasted coconut flakes and enjoy immediately with a straw or long spoon.

Pro-Tips for Success

• The Coconut Matters: Use canned coconut cream (or the thick solids from a chilled can of full-fat coconut milk), not "coconut milk" from a carton. The higher the fat content, the thicker and creamier your foam will be.

• Temperature Control: Keep your coffee chilled before pouring it into the ice. If the coffee is too hot, it will melt the ice and break down your beautiful coconut foam too quickly.

• Texture Hack: If you want a "slushy" version, blend the coffee, coconut mixture, and ice all together at once for an iced-blended coffee experience.