We have been demolishing this sweet & refreshing treat here in Hoi An! It’s the perfect mix & even those who don’t usually enjoy coffee (myself) can enjoy this refreshing treat!!
INGREDIENTS
For the coffee
Prepare your coffee as you usually would. You’ll need a shot of coffee for this recipe (or two if you like it strong)!
For the coconut slushy
¼ c coconut cream
¼ c condensed milk or coconut condensed milk (to make this recipe vegan)
2 cups of ice
METHOD:
1. Prepare your coffee & pop in the fridge to allow it to cool down. (15 - 30mins)
2. Add the coconut cream, ice, and condensed milk into a blender and blend until thick and frothy. Consistency should be thick. Place the slushy back into the freezer for 30 minutes - 1 hour, you want it to have a nice thick consistency.
3. To assemble, pour chilled Vietnamese coffee into two glasses and top with the coconut slushy. Mix and enjoy!
