- August 1, 2012
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I love coffee in just about any form, but until recently I’d never had Vietnamese iced coffee as it’s normally made with sweetened condensed milk. Last week, I read about making condensed milk with coconut milk; around the same time, I stumbled across some delicious-looking pictures of Vietnamese iced coffee. It seemed perfect for the warm weather we were experiencing in London at the time, and it was.
This sweetened condensed milk is extremely coconut-y — the resulting iced coffee tasted like coconut candy! Everyone who tried it loved it, but if you’re not a coconut fan I wouldn’t recommend it as the coconut flavour is very strong. I’m guessing you could use the same method to make sweetened condensed soya milk or almond milk. The sweetened condensed vegan milk would also go nicely in baked goods, I imagine. :) I can’t wait to try it!
Sweetened condensed coconut milk
Note: If you want, you can use 4 tablespoons of agave (and leave out the sugar) if desired. I like the flavour the brown sugar imparts. This recipe is very sweet, but add less sugar/agave if you like it less sweet.
Ingredients
- 1 can of full-fat or half-fat coconut milk
- 2 tbsp brown sugar
- 2 tbsp agave nectar
Instructions
Bring the coconut milk, brown sugar and agave to a boil. Reduce the liquid by 1/4 to 1/2 (depending how thick/rich you like it) and remove from the heat.
To make a Vietnamese iced coffee, add coffee (the stronger the better) and ice to a glass:
Fill the rest of the glass with sweetened condensed coconut milk:
Stir, taste and add more milk if desired:
My Vietnamese coffee made a perfect accompaniment to a Sunday afternoon picnic on my balcony along with a sandwich of herbed Boursin-style spread, tomato slices, roasted peppers and salad on a crusty sourdough bread (and yes I did put the coffee in a reused cup from you-know-where, because it’s pretty spillproof and I’m clumsy sometimes!):
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Caitlin is a vegan author and expert in veganism, vegan travel and vegan fashion. She has been vegetarian since birth and vegan since 2008 and in that time, has veganised her life. Her passion is helping others do the same. She has published two bestselling vegan guidebooks and writes about everything to do with vegan life, from cruelty-free fashion to food and ethical travel to zero waste. Her work has been featured in The New York Times, Yahoo! and Vegan Life magazine, among others.
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4 thoughts on “Vietnamese Iced Coffee with Sweetened Condensed Coconut Milk (Recipe)”
yum!!!! My mom loves coconut. I should make this for her.
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It’s amazing, it tastes like a coconut candy! You should definitely make it for her!! :)
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When I went to Velo the other day, I saw all the iced coffee and really fancied one, but obviously couldn’t have the ones they sold, as it’s all condensed milk. Your version looks waaaaay nicer!
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I highly recommend it! I’m sure it’s much nicer than the ones with condensed milk anyway, coconut milk is fantastic. I made a blended frappuccino-style coffee with it recently which was amazing, I’m about to post about it. :)
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Caitlin Galer-Unti
Hi, I’m Caitlin and I’ve been vegan since 2008 and vegetarian my whole life. Since going vegan, I’ve lived in 4 countries and travelled to over 30! I’ve also published two bestselling vegan books (The Essential Vegan Travel Guide and The Barcelona Vegan Guide) and had my work featured in The New York Times, Vegetarian Food & Living and Vegan Life magazine. I’ve veganised my life and I’m here to help you design your life around your vegan values.
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