Cinnamon Coconut Vietnamese Iced Coffee


  • 1 14-oz. can of full-fat coconut milk
  • 2 Tbsp. coconut sugar
  • 1 full cinnamon stick
  • 4 Tbsp. Hills Bros.® Classic Cappuccino Mix
  • 2 cups boiling water
  • Ice
  • Half-and-half, for serving


For Condensed Coconut Milk:

Bring the coconut milk, sugar, and cinnamon stick to a boil in a small saucepan. Once boiling, turn the heat down and keep the mixture at a low, steady simmer, stirring occasionally. Cook the coconut milk until it is reduced by half, about 35-45 minutes. Strain the milk and discard the cinnamon stick. Let cool to room temperature.

For Iced Vietnamese Coffee:

While the coconut milk is reducing, pour 2 cups of boiling water over 4 Tbsp. of the cappuccino mix. Whisk well and place in the refrigerator to cool.
Divide the cold cappuccino between two glasses filled with ice. Top with the sweetened condensed coconut milk, a splash of half-and-half, and a cinnamon stick.

Recipe credit: Parsnips and Pastries

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