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Vietnamese Iced Coffee Granita

Vietnamese Iced Coffee Granita for a Refreshing Summer Treat

Vietnamese Iced Coffee Granita is a refreshing summer treat combining robust coffee and sweet condensed milk.
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Prep Time 15 minutes
Cook Time 4 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Desserts
Cuisine: Vietnamese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coffee Base
  • 6 tablespoons medium, coarsely ground coffee Use a strong brew to enhance flavor.
  • 12-14 oz hot water Use just below boiling.
For the Sweetness
  • 4 tablespoons sweetened condensed milk Drizzle more on top for extra sweetness.

Equipment

  • French press
  • shallow pan or baking sheet
  • Fork

Method
 

Step-by-Step Instructions for Vietnamese Iced Coffee Granita
  1. In a large jar, add the sweetened condensed milk.
  2. Combine the coffee with hot water in a French press and brew for 4 minutes before stirring into the jar.
  3. Let the coffee mixture cool at room temperature for about 10-15 minutes.
  4. Pour the mixture into a shallow pan and spread it out evenly.
  5. Freeze for about 35-40 minutes and scrape with a fork, repeating every 35-40 minutes until fluffy.
  6. Scoop into bowls and drizzle additional sweetened condensed milk before serving.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 100mgPotassium: 150mgSugar: 22gVitamin A: 50IUCalcium: 80mgIron: 0.5mg

Notes

For optimal texture, scrape every 35-40 minutes during freezing. Can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 weeks.

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