Vietnamese Coconut Coffee (Cafe Cot Dua)
Vietnamese Coconut Coffee (Cafe Cot Dua) is an interesting drink that has the intensity and aroma of coffee and the subtle richness of coconut milk. This strong and velvety coffee is definitely a must-try.
Prep Time2 mins
Cook Time5 mins
Servings: 1 person
- 2 tablespoons Vietnamese ground coffee
- 1/2 cup plus 1 tablespoon hot water (about 190-200F)
- 1/3 cup coconut milk
- 2-3 teaspoons sweetened condensed milk (to taste, see Notes for dairy-free options)
Place the cup spanner of the phin filter over your brewing glass. Add ground coffee to the filter chamber, try to spread them evenly inside the chamber. Then gently place the filter chamber over the cup spanner.
Place the filter press on top of the ground coffee inside the chamber and press gently. Add 1 tablespoon of hot water to the chamber and wait for about 20-30 seconds to let the coffee bloom.
Add the remaining hot water and cover the chamber with the filter cap. Wait for the coffee liquid to drip through the holes at the bottom of the filter chamber and cup spanner.
Total brewing time should be around 4 minutes. If the coffee drips too quickly, press the filter press a little more to slow it down. There should be 1-2 drops at a time. Once the filter chamber is empty, remove the filter from the glass.
In a small saucepan, add coconut milk and sweetened condensed milk. Stir and warm the milk mixture over medium-low to medium heat until steams start to come out and small bubbles start to appear around the edge. Do not let the mixture boil. Turn off the stove and pour milk mixture into your serving cup.
Froth the coffee by using an electric frother or shake it vigorously in a jar with a secured lid (optional step but strongly recommended).
Pour both the coffee and all the foams over the coconut milk mixture in the serving cup. Serve immediately.
You can adjust the ratio of coffee to water to achieve desired strength.
To make this coconut coffee dairy-free/vegetarian/vegan, you can use sweetened condensed coconut milk or sugar instead of sweetened condensed dairy milk. The recipe is actually even better with sweetened condensed coconut milk.
If you have never made Vietnamese coffee before, you may want to read my previous post about phin filter and how to use it to brew Vietnamese coffee.
You can leave a small amount of coconut milk mixture in the saucepan and drizzle on top of the coffee to create pretty patterns after the final step in the Instructions section above.
You may find that it sounds weird to froth the coffee, and not the milk. I actually tried both ways and found pouring frothed coffee over the coconut milk mixture results in a tastier drink than pouring frothed coconut milk over the coffee. You can try both ways to see what you like more.
Calories: 180kcal | Carbohydrates: 7g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Cholesterol: 3mg | Sodium: 29mg | Potassium: 202mg | Sugar: 5g | Calcium: 42mg | Iron: 2mg