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Vietnamese Iced Coffee with Homemade Condensed Coconut Milk
A refreshing iced coffee recipe made with homemade condescend coconut milk.
Course
Drinks
Cuisine
American
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
1
Calories
1053
kcal
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:
1053
kcal
|
Carbohydrates:
57
g
|
Protein:
9
g
|
Fat:
95
g
|
Saturated Fat:
84
g
|
Sodium:
70
mg
|
Potassium:
1121
mg
|
Fiber:
8
g
|
Sugar:
47
g
|
Vitamin C:
11.2
mg
|
Calcium:
64
mg
|
Iron:
6.6
mg