Inspired by Vietnamese flavors, this vegan Iced Coconut Coffee features a coconut-flavored slushy with coffee and plant-based condensed milk.
Vietnamese Coconut Coffee
When going through the coffee shop in Vietnam, you'll encounter many variations of Vietnamese Coffee, including this Iced Coconut Coffee.
The classic Vietnamese-styled sweetener is condensed milk, I use coconut condensed milk and coconut milk.
To make the vegan Iced Coconut Coffee, you'll need:
- Coconut condensed milk
- Coconut milk or coconut cream (chilled in the fridge for 1 hour before)
- 125 ml (½ cup) of hot water
- 1 ½ cup ice
- Vietnamese coffee Phin filter (also called a French drip filter): this is the traditional tool to make Vietnamese coffee. The ground coffee goes through the Phin filter, which sits on top of the heat-resistant glass or cup. The coffee is pressed down with a thin lid. Then pour hot water on top of the Phin filter, then the water slowly drips through into the cup/glass.
Make the coffee
Place the coffee Phin filter over a heat-resistant glass. Add 2 tablespoons of ground coffee and spread it out evenly. Place the top plate on the filter and press slightly.
Pour about 2 tablespoons of hot water on top to bloom the coffee and observe how quickly the coffee drips. If it's dripping too quickly, carefully use a spoon to tighten the filter. If it's dripping too slowly, then use the spoon to loosen the filter.
Let the coffee chill, while we make the coconut slush.
Make the coconut slush
To a blender, add the ice, coconut condensed milk and coconut milk.
Assemble the Iced Coconut Coffee
Pour about 3 tablespoons of the coconut slushie into a glass, then pour the coffee on top. Enjoy cold!
How to serve the Iced Coconut Coffee
Serve this coffee in the morning, or enjoy it with Vegan Pho for breakfast!
Variations and Substitutes
- Tofu skin: I use a large sheet of dry tofu skin and rehydrate it in water. If using fresh ones or thin tofu skin, soaking is not necessary.
- To substitute tofu skin, I recommend using rice paper sheets. Soak in water for 1 second to soften before wrapping.
- King oyster mushrooms: If you don't have king oyster mushrooms, you can also use enoki mushrooms and thinly slice them before wrapping them with the tofu skin.
- Gluten-free: All the ingredients in this recipe are gluten-free except for soy sauce, which can be substituted by tamari or coconut aminos.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!Print