Hai Phong Coconut Coffee - A Massive Hit
Originating from Hai Phong city, coconut coffee quickly conquered everywhere thanks to the perfect ratio between the harsh bitterness of Robusta coffee and the melting richness of thick coconut milk. This is the ultimate "energy-boosting refreshment" for exhausting sunny days.
How to make thick, snowy coconut base?
The soul of this drink lies in blending the coconut milk into a slush/snow texture, not watery. You need:
- Canned coconut cream: 60ml
- Condensed milk: 40ml
- Non-dairy creamer (Rich's): 15ml
- King Ice cubes: 1 cup (about 100g). King Ice is deeply frozen and solid; when blended, it whips the coconut liquid into a fine, fluffy snow instead of a watery mess.
Put everything into a blender, blend smoothly until the mixture thickens and fluffs up without remaining ice chunks.
Serving with Coffee
Froth up 30ml of traditional dark phin coffee. Scoop the thick coconut snow into a glass, forming a little mountain. Then, drizzle the frothy black coffee over the peak of the coconut snow mountain. Sprinkle some toasted coconut flakes on top. Take a spoon of the coconut snow intertwined with coffee... a refreshing awakening sensation spreads entirely!
| Pro Tip | Use King Ice pure ice cubes for deep cooling, longer melting time, and 100% food safety. Buy directly from our factory or nearest dealers! |
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