Vietnamese Iced Coconut Coffee

Combining coconut milk, whole milk, and sweetened condensed milk, this refresher by Sahra Nguyen, founder of Nguyen Coffee Supply, shows off the bold flavor of Vietnamese coffee beans. "We believe in building a diverse and inclusive coffee culture. It is a collective investment with everyone along the entire supply chain," says Nguyen. For best results, use a Vietnamese slow-drip phin filter to brew the coffee, and shake the coconut milk before opening to ensure it is smooth.

Ice Coconut Coffee
Photo: Photo by Alex Lau / Food Styling by Tyna Hoang / Prop Styling by Sophia Pappas
Total Time:
10 mins


  • 3 tablespoons canned coconut milk, shaken 

  • 3 tablespoons whole milk 

  • 1.50 tablespoons sweetened condensed milk 

  • Ice cubes  

  • 2 tablespoons (14g) robusta coffee grounds (such as Nguyen Coffee Supply Truegrit)


  1. Stir together coconut milk, whole milk, and sweetened condensed milk in a heatproof drinking glass until smooth. Add several ice cubes to glass. Meanwhile, heat water in a kettle to 205°F. Place coffee in phin filter, and shake to level; gently drop gravity press on coffee grounds. Pour about 2 tablespoons hot water into phin filter to cover filter press by half an inch; let coffee bloom, 30 to 45 seconds. Add 6 tablespoons hot water to fill to top of phin, and let coffee drip through, about 5 minutes. Stir to combine, and serve immediately.

Related Articles