Vietnamese Iced Coffee with Homemade Condensed Coconut Milk

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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.

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!

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Vietnamese Iced Coffee with Homemade Condensed Coconut Milk

Prep Time

5 mins

Total Time

5 mins

 

A refreshing iced coffee recipe made with homemade condescend coconut milk.

Course: Drinks

Cuisine: American

Servings: 1

Calories: 1053 kcal

Author: Stacey aka the Soccer Mom

Ingredients

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

Instructions

1. Pour entire can of coconut milk into a small saucepan and bring to a rolling boil.
2. Once boiling, reduce heat to low and cook uncovered for about 25 minutes, stirring occasionally.
3. 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.)
4. Once coconut milk has reduced to about half (25 minutes), remove from heat and whisk in honey.
5. Pour in a freezer-safe container and put in freezer until chilled.
6. Fill a glass to the top with ice.
7. 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!
8. Top with espresso.
9. Stir if desired and enjoy!

Nutrition Facts

Vietnamese Iced Coffee with Homemade Condensed Coconut Milk

Amount Per Serving

Calories 1053 Calories from Fat 855

% Daily Value*

Fat 95g146%

Saturated Fat 84g525%

Sodium 70mg3%

Potassium 1121mg32%

Carbohydrates 57g19%

Fiber 8g33%

Sugar 47g52%

Protein 9g18%

Vitamin C 11.2mg14%

Calcium 64mg6%

Iron 6.6mg37%

* Percent Daily Values are based on a 2000 calorie diet.

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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.

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