Iced Coconut Vietnamese Coffee

Instructions

1. Prepare the Vietnamese coffee
   Place 2 tablespoons of Vietnamese coffee grounds into each phin filter. Set the filters over two heat-resistant glasses. Add a splash of hot water to bloom the coffee for 30 seconds, then fill each filter with hot water. Allow the coffee to drip slowly, which should take about 5-7 minutes.
2. Mix the coconut base
   While the coffee is brewing, in a small bowl, whisk together the sweetened condensed milk, coconut milk, coconut cream, vanilla extract, and sugar (if using) until smooth and well combined.
3. Blend the coconut mixture
   For an extra frothy texture, transfer the coconut mixture to a blender and blend on high for 30 seconds, or use a handheld frother. This creates a light, airy texture that enhances the final drink.
4. Assemble the coffee
   Once the coffee has finished dripping, remove the phin filters. Fill two tall glasses with ice cubes. Pour the hot brewed coffee equally into each glass.
5. Add the coconut mixture
   Gently pour the coconut milk mixture over the iced coffee, dividing it equally between the two glasses. The mixture will create beautiful layers with the coffee.
6. Garnish and serve
   Sprinkle toasted coconut flakes on top if desired. Serve immediately with a straw, and stir before drinking to combine all the flavors. Enjoy the rich blend of strong coffee and creamy coconut!