There are two types of people in the world: those who drink coffee and those who drink A LOT of coffee!
Just kidding! Of course there are people who don’t like coffee at all, but no matter where you stand on the coffee debate, you can’t deny the fact that coffee has an amazing aroma and it’s possibly the second-most popular non-alcoholic beverage behind water.
We’re coffee people, so we like to think that fresh, ground coffee has the most amazing aroma ever.
Our Vietnamese Coconut Milk Coffee is a low-carb sugar-free beverage that is perfect if you don’t like to dress up your coffee with unnecessary extras.
A coffee shot has only 5 calories in it, which benefits your waistline. Plus, there are barely any carbs which is what you want for your keto diet.
This recipe wakes you up, boosts your metabolic rate, and decreases the risk of some diseases. Coffee is also an excellent source of antioxidants, which may help protect cells from damage.
Our Vietnamese coffee has the added benefit of coconut cream. Coconut has many health benefits from medium-chain triglyceride fatty acids!
Coconut is not only deliciously creamy. It’s also rich in various nutrients, including minerals such as manganese, copper, iron, phosphorus, selenium, and zinc.
This is a perfect snack or dessert too, and only requires a few simple components. You can also enjoy this first thing in the morning in place of your traditional coffee or butter coffee to spice things up on an otherwise boring weekdays.
To make this Vietnamese Coconut Milk Coffee, you’ll need espresso shots, coconut cream, vanilla extract, ice and erythritol. That’s it!
Just blend all ingredients with ice until smooth. Make two espressos and pour them into the bottom of the glass, top with coconut cream mixture. Serve immediately! Bon appetit!
Let’s Ketofy It!
To make this recipe, you’ll need to do two things. First, prepare your double espresso shot. Your preparation might depend on what type of espresso machine you have!
After you make your espresso shot, then you can add your coconut cream (or rich coconut milk), vanilla, ice and erythritol (or your choice of sugar-free sweeteners) to a blender. Blend on high speed until all ingredients are combined.
Serve the coffee with a splash of shredded coconut on top for a nice decorative touch! You can even omit the erythritol if you don’t mind a stronger tasting coffee without any sweetness.
Related: How To Make Vietnamese Egg Coffee
Vietnamese Coconut Iced Coffee
- Prepare double espresso shot.
- Add coconut cream, erythritol, pure vanilla extract and ice to a food processor and blend until smooth.
- Pour espresso into the bottom of the glass and add coconut cream mixture on top.
- Serve immediately, garnished with shredded coconut (optional). Enjoy!