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Home » Recipes » Meal Types » Drinks » Vietnamese Iced Coffee with Homemade Condensed Coconut Milk

July 27, 2015 · Updated June 19, 2020 · Leave a Comment

Vietnamese Iced Coffee with Homemade Condensed Coconut Milk

Breakfast· Drinks· Recipes

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My husband introduced me to Vietnamese iced coffee a few years ago and I was hooked right away. Dark, strong coffee perfectly balanced with syrupy sweet condensed milk, served in a glass piled with ice — there are few things more refreshing on a hot Texas summer day!

There’s only one problem– I’m lactose intolerant, so unless I happen to have a dairy supplement on hand, my beloved Vietnamese iced coffees are out of the question. Worrying about a tummy-ache takes a lot of the fun out of the coffee experience, so I decided to create my own, non-dairy version at home.

Rich espresso perfectly balanced by sweet condensed coconut milk -- and 100% dairy free! My new favorite coffee treat!


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For this Vietnamese iced coffee recipe you’ll be making your own sweetened condensed coconut milk– it takes a little time, but you’ll end up with enough for the next day’s coffee too! (Plus it’s amazingly delicious and so worth the effort!) I love espresso (and I have a super-handy Nespresso machine) so that’s what I’m using for this recipe, though you can use whatever coffee you prefer.

**Tip: Spoon this homemade condensed coconut milk into your hot coffee too and enjoy a rich, decadent treat with all the health benefits of coconut milk!

Print Recipe
5 from 1 vote

Vietnamese Iced Coffee with Homemade Condensed Coconut Milk

A refreshing iced coffee recipe made with homemade condescend coconut milk.
Prep Time5 mins
Total Time5 mins
Course: Drinks
Cuisine: American
Servings: 1
Calories: 1053kcal
Author: Stacey aka the Soccer Mom

Ingredients

  • 1 can coconut milk unsweetened
  • 2 Tablespoons honey
  • 2 shots Espresso

Instructions

  • Pour entire can of coconut milk into a small saucepan and bring to a rolling boil.
  • Once boiling, reduce heat to low and cook uncovered for about 25 minutes, stirring occasionally.
  • While coconut milk is reducing, brew espresso and set aside (it's better to let it cool so it won't immediately melt the ice when served.)
  • Once coconut milk has reduced to about half (25 minutes), remove from heat and whisk in honey.
  • Pour in a freezer-safe container and put in freezer until chilled.
  • Fill a glass to the top with ice.
  • Pour about an inch and a half of condensed coconut milk into glass of ice. Save the rest of the coconut milk in fridge for next time!
  • Top with espresso.
  • Stir if desired and enjoy!

Nutrition

Calories: 1053kcal | Carbohydrates: 57g | Protein: 9g | Fat: 95g | Saturated Fat: 84g | Sodium: 70mg | Potassium: 1121mg | Fiber: 8g | Sugar: 47g | Vitamin C: 11.2mg | Calcium: 64mg | Iron: 6.6mg

Rich espresso perfectly balanced by sweet condensed coconut milk -- and 100% dairy free! My new favorite coffee treat!

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Stacey aka the Soccer Mom
Stacey aka the Soccer Mom
Stacey is the creator of The Soccer Mom Blog, a Houston Texas mom blog that focuses on positive living for women and families. She loves to share real food recipes, money-saving tips, parenting encouragement, kids activities, DIY tutorials, home hacks, fitness, and so much more! To get to know Stacey even better, click here.
Stacey aka the Soccer Mom
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