Vietnamese Iced Coconut Coffee Recipe (Authentic & Easy)

If you’ve ever wandered through the bustling streets of Vietnam, you’ve probably seen people sipping on tall glasses of creamy, icy coffee that looks like a tropical dream. That’s Vietnamese Iced Coconut Coffee, or Cà Phê Cốt Dừa — a refreshing blend of strong Vietnamese coffee, coconut milk, and ice that’s both energizing and indulgent.

Whether you’ve tried it before or you’re discovering it for the first time, this guide will show you exactly how to make Vietnamese Iced Coconut Coffee at home — no fancy café required!

Table of Contents

What Is Vietnamese Coconut Coffee?

Vietnamese coconut coffee (Cà Phê Cốt Dừa) is a creamy, tropical twist on traditional Vietnamese iced coffee (Cà Phê Sữa Đá). Instead of sweetened condensed milk alone, it’s made with rich coconut milk or coconut cream, giving it a luxurious, silky texture and subtle sweetness.

It’s a perfect balance of:

Strong coffee — traditionally brewed with a Vietnamese phin filter
Creamy coconut — adds natural sweetness and smoothness
Chilled ice — for that cool, refreshing finish

Think of it as Vietnam’s version of an iced coconut latte, but with deeper coffee flavor and tropical flair.

Ingredients You’ll Need

Here’s everything you’ll need to make this delicious drink at home:

For 1–2 servings:

2 tablespoons Vietnamese ground coffee (like Trung Nguyên or any dark roast)
½ cup hot water
⅓ cup coconut milk (or coconut cream for a richer texture)
2 tablespoons sweetened condensed milk
½ cup ice cubes (crushed or whole)
(Optional) 1 tablespoon coconut sugar or brown sugar — for extra sweetness

(Optional) Toasted coconut flakes — for garnish

💡 Tip: If you don’t have a Vietnamese coffee filter (phin), you can use a French press or espresso machine — but the phin gives that authentic slow-drip flavor.

Step-by-Step: How to Make Vietnamese Iced Coconut Coffee

Step 1: Brew the Coffee

Place your phin filter over a glass or cup.
Add 2 tablespoons of ground coffee, and press lightly with the filter press.
Pour a splash of hot water to bloom the coffee (let it sit for 20 seconds).

Then, pour the rest of the hot water (about ½ cup).
Let it drip slowly for 4–5 minutes until all the coffee has passed through.

💡 Pro Tip: The slower it drips, the stronger and more aromatic your coffee will be.

Step 2: Make the Coconut Cream Mixture

In a blender, combine:

Coconut milk (or cream)
Sweetened condensed milk
Optional: a small handful of ice for a frothy texture.

Blend until smooth and creamy — like a light coconut shake.

Step 3: Combine and Serve

Fill a glass with ice cubes.
Pour in your freshly brewed coffee.
Slowly add the blended coconut mixture on top.
Stir gently to create beautiful coffee-coconut swirls.

Top with toasted coconut flakes or a drizzle of coconut cream if you want to impress guests (or yourself 😄).

What Makes This Coffee So Special?

Vietnamese Iced Coconut Coffee stands out for its:

Tropical twist — the coconut milk gives a natural sweetness without needing much sugar.
Balanced flavor — strong coffee + creamy coconut = pure harmony.
Instagram-worthy look — those layers of coffee and coconut are just gorgeous!

It’s like drinking a mini vacation in a glass.

Perfect Time to Enjoy It

This drink is amazing as:

A midday energy boost on a hot day
A dessert coffee after dinner
Or even a weekend treat when you want something refreshing yet caffeinated

Variations You Can Try

Want to mix things up? Try these ideas:

Coconut Espresso: Use a shot (or two) of espresso instead of drip coffee.
Frozen Coconut Coffee: Blend everything with ice for a frappé-style drink.

Vegan Version: Skip condensed milk — use coconut cream and a touch of maple syrup.
Mocha Twist: Add 1 teaspoon of cocoa powder to the coffee before brewing.

FAQ: Vietnamese Iced Coconut Coffee

Q: Can I use instant coffee instead of Vietnamese coffee?
A: Yes! It won’t have the same depth, but dissolve 1–2 teaspoons of instant coffee in hot water for a quick version.

Q: Can I make it ahead?
A: You can brew the coffee and refrigerate it for up to 24 hours, but it’s best to blend the coconut mixture fresh for maximum creaminess.

Q: What’s the difference between Vietnamese iced coffee and Vietnamese coconut coffee?
A: The coconut version replaces (or complements) the sweetened condensed milk with coconut milk or cream — giving it a tropical flavor and lighter texture.

Final Thoughts

Vietnamese Iced Coconut Coffee is more than just a drink — it’s an experience. Every sip brings together the boldness of Vietnamese coffee, the smoothness of coconut, and the cool refreshment of ice.

It’s simple to make, naturally sweet, and perfect for anyone who loves coffee with a twist. Try it once, and you’ll be making it on repeat all summer long!