• The Coffee Bitch Ground Coffee 20g
• Full-fat Coconut Cream 100ml
• Sweetened Condensed Milk 1-2 Tablespoons
• Boiling Water 80ml
• Vietnamese Phin Filter (Essential)
• Ice + Blender (optional)
• Large Glass

1. Brew your phin-filtered coffee into a small glass as normal. Set aside. Let it cool slightly.
2. Blend coconut cream with condensed milk until smooth and slightly frothy.
3. Fill a large glass with ice to the brim.
4. Pour the coffee over the ice first.
5. Slowly pour the coconut cream mixture over the back of a spoon to layer it.
6. Serve immediately with a straw - let your guest stir and destroy the layers themselves.

Coconut coffee turns a humble phin brew into something that looks like it belongs at a beach bar in Hội An. The full-fat coconut cream brings natural sweetness and a silky, tropical richness that pairs with Robusta's earthiness in a way condensed milk just can't. It's visually dramatic, deeply indulgent, and shamelessly photogenic.

Exploded in popularity across Vietnamese street cafés and beach towns over the last decade. Now a viral social media staple. Searches for coconut coffee spike every summer. In Australia, it's the warm-weather order that converts non-coffee drinkers instantly. When the mercury rises above 30°C, this is the go-to coffee.