Vietnamese-Style Coffee Float with Coconut Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and refreshing coffee float combining strong Vietnamese coffee with creamy coconut for a tropical twist on a classic dessert drink. This Vietnamese-inspired recipe, ready in about 10 minutes, brings together Vietnamese ground coffee, boiling water, sweetened condensed milk for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 350 calories and feeds 2, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 5 min Serves 2 Vietnamese cuisine 350 cal/serving
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Ingredients

The coffee makers we’d brew this with → Best Coffee Makers in 2026: Top Picks + Buying Guide

Instructions

  1. Step 1: Brew 3 tbsp Vietnamese ground coffee with 6 oz boiling water using a drip filter or strong coffee maker. Stir in 2 tbsp sweetened condensed milk until fully combined and set aside to cool slightly.
  2. Step 2: In tall glasses, add 1 cup crushed ice and 4 scoops vanilla ice cream evenly divided.
  3. Step 3: Pour the warm coffee mixture over the ice cream and crushed ice.
  4. Step 4: Top each glass with 2 tbsp coconut cream, swirling slightly for a creamy layered effect. Serve immediately with a spoon and straw.

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