Recipes Drinks Coffee Vietnamese Iced Coconut Coffee Be the first to rate & review! 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. By Sahra Nguyen Sahra Nguyen Instagram Sahra Nguyen is the founder and CEO of Nguyen Coffee Supply, America's first specialty Vietnamese coffee company and proud champion of the resilient robusta bean. Her mission is to revolutionize the coffee industry through diversity, sustainability, and cultural integrity.Expertise: specialty coffee, diversity and inclusion, sustainability.Experience: Sahra Nguyen launched Nguyen Coffee Supply in 2018. She works directly with a fourth-generation Vietnamese coffee farmer, aiming to diversify the coffee industry through Vietnamese coffee, elevate robusta beans as the key to a sustainable coffee future, and transform the landscape through economic advancement for coffee farmers, globally. Sahra was named a StarChefs Rising Star in 2019 for her skills as a coffee roaster and was declared the country's "leading voice for Vietnamese craft coffee" in 2022 by the LA Times. Nguyen Coffee Supply has been featured on Good Morning America and Bloomberg TV, in The New York Times and the Wall Street Journal, and on the cover of Food & Wine as an industry Game Changer. Food & Wine's Editorial Guidelines Published on June 15, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Alex Lau / Food Styling by Tyna Hoang / Prop Styling by Sophia Pappas Total Time: 10 mins Servings: 1 Ingredients 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) Directions 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. Rate it Print