Vietnamese Coconut Coffee
Servings: 2
Ingredients
- 2 tbsp brewed coffee, Vietnamese coffee, or espresso
- 2 cups ice
- 1/3 cup sweetened condensed milk
- 1/3 cup coconut cream
- 2 tbsp flaked coconut, toasted
Instructions
- Brew coffee, set aside.
- Pour ice, sweetened condensed milk and coconut cream into a blender and blend until slushy consistency. Store remaining in a sealed container in the refrigerator so you can make it again tomorrow.
- Pour into a glass, top with toasted coconut and add a straw. Serve immediately.