Vietnamese Coconut Coffee![](https://carmans.showpony.digital/wp-content/themes/carmanskitchen/assets/img/flourish-white.png)
![](https://carmans.showpony.digital/wp-content/uploads/2018/07/vietnamese-coffee.jpg)
![](https://carmans.showpony.digital/wp-content/uploads/2016/03/B5PCY.png)
![](https://carmans.showpony.digital/wp-content/themes/carmanskitchen/assets/img/flourish-inspiration.png)
Ingredients
- 6 strong coffee bags (we used an Italian blend)
- 165ml tin coconut cream
- 3 tbsp unrefined coconut sugar (available from the sugar section of major supermarkets)
- 1 tsp vanilla bean paste
- Pinch of sea salt
- Carman's Coconut, Yoghurt & Roasted Nut Protein Bar to serve
Method
- Preparation time: 5 mins
- Cooking time: Cook to taste
- Serves: 2
- Steep coffee bags in 500ml boiling water for 10 mins.
- Meanwhile, combine coconut cream, coconut sugar, vanilla bean paste and salt in microwave safe jug and microwave for 1 min until the sugar has melted. Stir well.
- Divide black coffee between two cups and pour half the coconut cream into each cup to serve.
This recipe was inspired by our Coconut, Yoghurt & Roasted Nut Protein Bars.
![Baking Tip](https://carmans.showpony.digital/wp-content/themes/carmanskitchen/assets/img/icon-tip.png)
Tip
This rich coffee blend is also delicious cold - simply add ice cubes!
Reviews
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