Coconut coffee isn’t just another trendy café drink—it’s a sensory experience that blends the deep, roasted soul of coffee with the soft, tropical embrace of coconut milk. Born from Vietnam’s café culture, this drink is equal parts comfort and curiosity. In this guide, you’ll learn exactly how to make coconut coffee at home—creamy, aromatic, and irresistibly refreshing—plus a few personal tips to make it taste just like the street-side stalls in Saigon.
A Little Story Behind the Sip
There’s something magical about the first time you try coconut coffee. The chill hits your tongue, then comes the bold bitterness of espresso, rounded off by a silky wave of coconut cream. It’s like your senses can’t decide whether you’re on a beach in Đà Nẵng or sitting by a cozy café window in Hanoi.
The drink itself—called Cà Phê Dừa in Vietnamese—isn’t old, but it feels timeless. Some say it was born from necessity: coconut milk was easier to find than dairy in coastal areas. Others claim it’s a creative evolution of cà phê sữa đá, the famous iced coffee with condensed milk. Either way, the result is a beautifully balanced beverage that celebrates Vietnam’s love for both strong coffee and tropical ingredients.
Why You’ll Love This Recipe
- It’s naturally creamy and dairy-free.
- It feels indulgent but is surprisingly simple.
- It’s a café-quality drink you can make in your kitchen.
- It’s both energizing and comforting—perfect for hot afternoons or slow mornings.
And the best part? You only need a few ingredients.
What You’ll Need (Ingredients)
Think of this as your coffee toolkit. The beauty lies in its simplicity.
The Coffee
- 2 tablespoons of ground Vietnamese coffee (or any strong roast)
- ½ cup hot water
☕ Tip: If you can, use a Phin filter—the traditional Vietnamese drip tool. It gives the coffee a slow, rich extraction that pairs beautifully with coconut. But if you don’t have one, an espresso shot or French press brew works just fine.
The Coconut Layer
- ½ cup coconut milk (full-fat for creaminess)
- 2 tablespoons condensed milk (adjust to taste)
- 1 tablespoon sugar
- A handful of ice cubes
🥥 Optional twist: Add a spoon of coconut cream or a small pinch of salt—it deepens the flavor and makes the coconut layer pop.
How to Make It (Step-by-Step Instructions)
This recipe is both ritual and rhythm. It’s as much about the process as the taste.
Step 1: Brew Your Coffee
If using a Phin filter, add 2 tablespoons of ground coffee, press lightly, pour hot water halfway, wait 20 seconds, then fill the rest. Let it drip slowly—good coffee shouldn’t rush.
If using espresso, brew a double shot. Either way, you want it strong and aromatic.
(Approx. 4–5 minutes)
Here’s the thing: that slow drip isn’t just for show—it extracts deep, caramel-like notes that balance the sweetness of coconut.
Step 2: Blend the Coconut Mixture
In a blender, combine coconut milk, condensed milk, sugar, and ice cubes. Blend until smooth, creamy, and slightly frothy.
You’ll notice how it smells—sweet, nutty, tropical. That’s your cue it’s ready.
(Approx. 30 seconds–1 minute)
Don’t over-blend; you want a texture that’s creamy but not watery, with a bit of thickness that hugs the coffee later.
Step 3: Combine and Serve
Pour your brewed coffee into a tall glass. Gently add the blended coconut mixture on top.
Watch the layers meet—coffee swirling through creamy white. Give it a stir if you prefer balance, or keep it layered for a café-worthy presentation.
Add extra ice if you like it colder.
And there it is: your homemade coconut coffee.
Tips for Success
1. Use high-quality coffee.
The drink is simple, so every ingredient matters. A robust, medium-dark roast (like Trung Nguyên or Café Du Monde) will give you that authentic, deep flavor.
2. Chill the coconut milk before blending.
Warm coconut milk can separate or turn thin. A quick 15-minute chill makes the texture velvety and consistent.
3. Adjust sweetness slowly.
Condensed milk is powerful. Start with less—you can always add more, but you can’t take it back.
4. Try a frozen version.
For an icy coconut frappe, use crushed ice and blend everything together (coffee included). The result? A tropical smoothie that wakes you up.
Storage and Leftover Notes
You can make the coconut base ahead—store it in the fridge for up to 3 days. Shake before using, since the fats may separate slightly.
If you’re making coffee for guests, brew the coffee fresh and pour the chilled coconut mix over it right before serving. Avoid freezing; it changes the texture of the coconut milk.
What to Serve With Coconut Coffee
Think light and sweet.
- Vietnamese pandan waffles
- Sticky rice with mango
- Coconut cookies or banana bread
Or go savory—this coffee pairs surprisingly well with a classic Vietnamese Banh Mi or even a simple toast with salted butter. The contrast between sweet and salty? Heaven.
Common Questions
- Can I make it hot instead of iced?
Yes! Warm the coconut milk mixture and mix it directly with hot coffee. Skip the ice for a cozy version that’s great in cooler weather. - Can I use plant-based alternatives?
Definitely. Almond milk or oat milk works, but you’ll lose a bit of that tropical richness. Coconut milk really is the heart of this drink. - Is it very sweet?
Not necessarily. You can adjust the condensed milk to suit your taste. Traditional Vietnamese coffee leans sweet, but you’re the barista now—make it your own. - Can I skip the blender?
If you prefer rustic texture, whisk everything vigorously instead. It won’t be as frothy, but still creamy and delicious.
Nutrition Info (Approximate per serving)
- Calories: 220
- Protein: 3g
- Fat: 12g
- Carbs: 24g
- Sugar: 18g
(Values vary depending on brand and portion sizes.)
A Final Word: The Joy in Simple Things
Here’s the thing—Coconut Coffee (Ca Phe Dua) isn’t just about caffeine. It’s about slowing down. It’s about that moment when you sit, take a sip, and taste both earth and ocean in one mouthful.
Making it at home doesn’t just save a trip to the café; it’s a ritual worth savoring. A few ingredients, a bit of patience, and suddenly your kitchen smells like Saigon mornings.
So next time you crave something creamy yet refreshing, skip the latte. Grab your coconut milk, brew some bold coffee, and let Vietnam’s tropical magic pour into your cup.
