Ingredients
Coffee
- 4 tablespoonsVietnamese robusta coffee, coarse ground
- 200 mlhot water, just off the boil
- 2 tablespoonssweetened condensed milk
Coconut ice
- 400 mlcoconut milk
- 4 tablespoonssweetened condensed milk
- 2 tablespoonscoconut cream
- a pinch of salt
To serve
- ice cubes
- toasted coconut flakes
- a tall glass and a spoon
Equipment
- a phin filter
- a blender
- ice cube trays
Directions
- Mix the coconut milk with the condensed milk. Add the coconut cream and a pinch of salt. Taste it and adjust the sweetness. It should taste slightly too sweet at this stage.
- Pour it all into ice cube trays. Freeze it for at least four hours. Brewing the coffee is done fresh.
- Put the coffee grounds into the phin. Use a coarse grind rather than a fine one. Set the press disc on top of the grounds. Press it down gently but firmly.
- Pour a little hot water in to wet the grounds. Wait thirty seconds for them to bloom. Put the lid on and let it drip. It should drip steadily rather than run. Adjust the press for the next cup. Stir the condensed milk into the hot coffee.
- Let it cool for a few minutes. Put the frozen coconut cubes in a blender. Add a splash of coconut milk to help it move. Blend it in short sharp pulses. It should become a thick smooth slush. Spoon the coconut slush into a tall glass.
- Fill it about three quarters full. Pour the sweetened coffee over the top. Add a few ice cubes if you want it colder. Scatter toasted coconut flakes over the top.
- Toast them in a dry pan for a minute first. Serving it is done immediately.
Technique
- Vietnam is one of the world’s largest coffee exporters and grows mostly robusta, which is stronger and more bitter than arabica.
- The drink is a recent Hanoi cafe invention rather than a traditional preparation.
Substitutions
- Any strong dark-roast coffee works if Vietnamese robusta is not available.
- A moka pot or strong espresso stands in for the phin filter.
Variations
- Some cafes blend the coffee into the slush rather than layering it.
- A version with a scoop of coconut ice cream on top is served in some places.
- Ca phe trung, egg coffee, is the other famous Hanoi coffee drink.
History
A Hanoi cafe invention of recent decades, now a fixture of tourist and local coffee menus alike.
Frequently asked questions
What is Ca Phe Cot Dua?
Ca Phe Cot Dua is a drink from Vietnam: robusta coffee blended with frozen coconut milk into an icy slush. A Hanoi cafe invention of recent decades, now a fixture of tourist and local coffee menus alike.
How long does Ca Phe Cot Dua take to make?
Ca Phe Cot Dua takes 15 minutes plus freezing of preparation and 5 minutes of cooking. The recipe makes serves 2. It is rated easy to make.
What can I substitute in Ca Phe Cot Dua?
Yes, within limits. Any strong dark-roast coffee works if Vietnamese robusta is not available. A moka pot or strong espresso stands in for the phin filter.
What is the most important thing to get right in Ca Phe Cot Dua?
Put the coffee grounds into the phin. Use a coarse grind rather than a fine one. Set the press disc on top of the grounds. Press it down gently but firmly.
