Creamy Vietnamese Iced Coffee Recipe Easy Homemade with Condensed Milk and Coconut
A refreshing and creamy Vietnamese iced coffee made with strong brewed coffee, sweetened condensed milk, and coconut cream for a tropical twist. Perfect for warm days and quick indulgence.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: Vietnamese
Ingredients
Scale
- 8 oz (240 ml) strong brewed coffee (dark roast, espresso, French press, or Vietnamese phin)
- 2 tablespoons (30 ml) sweetened condensed milk
- 2 tablespoons (30 ml) coconut cream or full-fat coconut milk
- Ice cubes
- Optional: pinch of sea salt
- Optional: splash of vanilla extract
Instructions
- Brew 8 oz (240 ml) of strong coffee using your preferred method (Vietnamese phin, espresso, French press).
- While the coffee is hot, stir in 2 tablespoons (30 ml) of sweetened condensed milk until fully dissolved.
- Add 2 tablespoons (30 ml) of coconut cream or coconut milk and mix well.
- Fill a tall glass with ice cubes almost to the top.
- Slowly pour the sweetened coffee mixture over the ice to create creamy swirls.
- Gently stir to combine flavors. Adjust sweetness or coconut cream to taste if desired.
- Serve immediately.
Notes
Use strong coffee to balance the sweetness. Warm the glass before adding ice to prevent bitterness. Full-fat coconut cream provides the best texture. Adjust condensed milk to taste to avoid oversweetening. Large ice cubes or coffee ice cubes help prevent dilution.
Nutrition
- Serving Size: About 12 oz (350 ml)
- Calories: 200
- Sugar: 26
- Sodium: 50
- Fat: 8
- Saturated Fat: 7
- Carbohydrates: 28
- Protein: 2
Keywords: Vietnamese iced coffee, creamy coffee, condensed milk coffee, coconut coffee, iced coffee recipe, tropical coffee drink