5.0
(4)
Your folders
Your folders
Export 4 ingredients for grocery delivery
Step 1
Use a Vietnamese coffee filter (phin) to brew the Vietnamese coffee, OR
Step 2
Use a French press. I like using this for tripling the recipe above for larger parties. Boil water to 205 F, add the coffee grounds to the press, pour in the water and put the French press lid on. Wait 3-6 minutes (longer = darker), slowly press, and pour out the coffee so it stops steeping.
Step 3
Chill the coffee in the refrigerator for 15-30 minutes before assembling to slow the melting of the slushy.
Step 4
Add the coconut cream, ice, and condensed milk into a blender and blend until thick and frothy. Consistency should be thick. Taste and adjust sweetness and thickness. Add more ice or cream if it needs more thickener, add more condensed milk for sweetness, or coconut milk if you want to thin it out.
Step 5
Place the slushy back into the freezer for 30 minutes to one hour to get an extra thick consistency.
Step 6
To assemble, pour chilled Vietnamese coffee into two glasses and top with the coconut slushy.
Step 7
Mix and enjoy!
Your folders
athome.starbucks.com
Your folders
foodandwine.com
Your folders
lifeloveandsugar.com
Your folders
foodnetwork.com
5.0
(9)
10 minutes
Your folders
detoxinista.com
4.9
(39)
Your folders
bakedbyrachel.com
Your folders
athome.starbucks.com
Your folders
olivemagazine.com
Your folders
bromabakery.com
5.0
(1)
Your folders
thekitchn.com
Your folders
hummingbirdhigh.com
5.0
(1)
10 minutes
Your folders
delicious.com.au
Your folders
cooking.nytimes.com
4.0
(176)
Your folders
recipegirl.com
Your folders
bonappetit.com
3.7
(181)
Your folders
cooking-therapy.com
4.9
(14)
90 minutes
Your folders
cooking-therapy.com
5.0
(4)
35 minutes
Your folders
hummingbirdhigh.com
4.8
(33)
90 minutes
Your folders
womensweeklyfood.com.au