What is a vietnamese coconut egg coffee?
This is a lesser known version of the traditional vietnamese coffee recipe, incorporating egg yolk and coconut cream rather than condensed milk.
Vietnamese Coconut Egg Coffee Recipe
- 4 oz Espresso
- 1 egg Yolk
- 2 tsp Coconut Cream
- 1 pinch Baked Coconut Optional
- A traditional Vietnamese egg coffee would use a Phin, however most home users with an espresso machine would do well with pulling 2 shots of Espresso.
- Whisk 1 egg yolk and 2 teaspoons of cream of coconut in a small bowl until fluffy. Once fluffy, spoon delicately onto espresso.
- Sugar or a sweetener of your choice can be added at this point.
Use toasted coconut as a topping, for extra flavor!
This will have a creamy texture similar to a coffee made with cream, and will vary depending how much of the mixture you add to the drink.
Because this recipe uses egg and cream of coconut, it’s loaded with protein and nutrients, and is ideal for paleo, keto or other low carb diets. It’s a great way to add some protein to your morning coffee.
There are other recipes that describe this using ice or cold coffee, which is a unique twist that is great for summer time.
For those without an espresso machine, you can make 4-oz of strong brewed coffee with this recipe. A traditional filter drip coffee coffee ratio will be too thin to properly support the coconut egg mixture.