Ca Phe Dua Da Xay (Blended Iced Coconut Coffee)

Name: Ca Phe Dua Da Xay (Blended Iced Coconut Coffee)
Total time: 15 min
Yield: 1 servings
Cuisine: Vietnam
Ingredients: Phin brewed coffee 200g and roasted salt 0.5ml with 850ml boiling water for a large base (or 20g coffee with 90ml boiling water for a small phin); mature coconut meat 50g or coconut milk powder 20g; kOBE Monk Fruit Blend 17g and unsweetened oat milk 21ml; water 30ml; kOBE Monk Fruit Blend syrup 15ml; non dairy creamer powder 30g; frappe powder 6g; ice cubes 500ml; coffee base 10ml; crisp dried coconut candy for garnish

Sweets and drinksDrinksVietnamAbout 15 minutes with the coffee base already made

Blended iced coconut coffee takes about 15 minutes once the coffee base is ready. The drink comes out icy and rich with coconut, with coffee poured over the top in a clean layer.

Keeping those two layers apart is the tricky part. The last 10ml of coffee goes on gently at the end, which is what holds the layer in place. A large phin brew of coffee base keeps in the fridge for 7 to 10 days.

This batch weighs about 222g, at roughly 66 calories per 100g.

Nutrition (this recipe makes 1 serving)

61.9kcal

0.5gprotein

5gfat

2.3gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 1 serving. This batch pours one 500ml cup. The large phin brew gives 400 to 450ml of coffee base to keep refrigerated and use as needed.

Ingredients for the batch

Phin brewed coffee 200g and roasted salt 0.5ml with 850ml boiling water for a large base (or 20g coffee with 90ml boiling water for a small phin)
mature coconut meat 50g or coconut milk powder 20g
kOBE Monk Fruit Blend 17g and unsweetened oat milk 21ml
water 30ml
kOBE Monk Fruit Blend syrup 15ml
non dairy creamer powder 30g
frappe powder 6g
ice cubes 500ml
coffee base 10ml
crisp dried coconut candy for garnish

Method

For a large phin, put 200g coffee and 0.5ml roasted salt in the filter, tamp the grounds to about 1cm deep, pour in 400ml boiling water, wait 5 to 10 minutes, then add another 450ml boiling water for 400ml to 450ml of coffee base.
For a small phin, use 20g coffee with 40ml boiling water, press the tamper lightly after 20 seconds, then add 50ml boiling water for about 40ml of base.
Seal the bottle of coffee and keep it refrigerated for 7 to 10 days, at its best in the first 1 to 3.
Into a blender jug put 50g mature coconut meat (or 20g coconut milk powder), 17g kOBE Monk Fruit Blend, 21ml unsweetened oat milk, 30ml water, 15ml kOBE Monk Fruit Blend syrup, 30g non dairy creamer powder, 6g frappe powder and one 500ml cup of ice cubes. Pulse 3 to 5 times, then blend on high for 30 seconds to 1 minute.
Pour into a glass, float 10ml coffee over the top and finish with crisp dried coconut candy.

Tips

Pour the coffee last to keep the layers separate.
For a 700ml cup, raise the coconut meat to 70g, the non dairy creamer powder to 40g and the coffee to 15ml, scaling the kOBE Monk Fruit Blend and oat milk by the same ratio.
Oat milk is thinner, so chill the mixture 15 minutes before blending for a thicker cup.
Mature coconut meat gives a richer taste than coconut milk powder, though it needs longer blending to break down the fiber.
kOBE Monk Fruit Blend leaves a light cooling finish, more noticeable cold than hot.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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