Cà Phê Cốt Dừa Recipe | Vietnamese Coconut Coffee
Cà Phê Cốt Dừa
Vietnamese Coconut Coffee
Bright Vietnamese coffee poured over a creamy coconut ice blend. Tropical, refreshing and made for slow summer afternoons.
Cà phê cốt dừa is Vietnamese coconut coffee made with strong coffee, coconut cream or coconut milk, condensed milk and ice. This PHIN KAFI version uses Da Lat Dawn, a smooth 60% Arabica and 40% Robusta blend with tropical fruit, hazelnut and cinnamon notes.
This is Vietnam’s tropical coffee dessert in a glass. Da Lat Dawn brings a brighter and smoother coffee base, while coconut cream creates a cold, soft and almost ice-cream-like texture. It is refreshing, visual and easy to love even for people who are new to Vietnamese coffee.
Start with the full ritual: one Phin filter, three coffees and an easy way to discover Vietnamese coffee at home.
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How to Brew
Brew the Coffee
Place your Phin filter on a cup. Add 20g of Da Lat Dawn, shake gently to level, then place the filter press on top. Press lightly, not too tight.
Bloom First
Pour around 20ml of hot water over the coffee and wait 30 seconds. This helps open the coffee bed and brings out Da Lat Dawn’s brighter, more aromatic notes.
Slow Drip
Add the remaining 80ml of hot water. Cover the Phin and let it drip for 4 to 6 minutes. The coffee should be concentrated because the coconut base will soften it.
Blend the Coconut Ice
In a blender, add 60ml coconut cream or coconut milk, 1 tablespoon condensed milk and one full cup of ice. Blend until smooth and thick. It should look like a coconut slush.
Pour and Swirl
Spoon the coconut ice into a glass. Pour the hot Phin coffee slowly over the top. Serve layered for the visual effect, then swirl before drinking.
Tropical coffee, PHIN style
Da Lat Dawn makes this coconut coffee lighter, brighter and easier to drink. It is a perfect recipe for summer, brunch or an Instagram-friendly coffee moment.
Brewing Tips
Coconut cream gives a thicker, richer texture. Coconut milk works too, but the drink will be lighter.
Use only 100ml water for the Phin brew. The coconut ice will dilute the coffee slightly.
Use half a tablespoon of condensed milk instead of one full tablespoon. Coconut cream already has natural sweetness.
Shake coconut cream, condensed milk and crushed ice in a jar. The texture will be less smooth, but still refreshing.
FAQ
Cà phê cốt dừa is Vietnamese coconut coffee made with strong coffee, coconut cream or coconut milk, condensed milk and ice.
Da Lat Dawn works well because its smooth Arabica and Robusta blend gives the coconut coffee a brighter and more refreshing taste.
Yes. You can replace condensed milk with sugar, maple syrup or no sweetener. The taste will be less creamy and less traditional.
Serve it layered for photos, then mix before drinking. This gives you the best balance of strong coffee and creamy coconut.