Vietnamese Iced Coconut Coffee

Recipe by:
Vietnamese Iced Coconut Coffee
Serving Size:
Prep Time:
5 minutes

Made with


  • 360g Ice (add more if needed)
  • 150g Condensed milk
  • 150ml MILKLAB Coconut
  • 40g Espresso
  • Optional (Chocolate powder)


  1. In a blender add ice, condensed milk and MILKLAB Coconut.
  2. Start your blender on slow to break up the ice, and then turn up the speed to make it smooth. If the ice isn’t breaking, remove the blender and give it a shake.
  3. Pour into glass (or coconut shell).
  4. Pour your espresso over the top.
  5. Optionally you can dust with chocolate powder to finish.

Alternatively: Instead of espresso, you can add other ingredients to your coconut base like chocolate sauce or lemon. Experiment and have fun!

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