Vietnamese Coffee

Detailed recipe (about 1 serving)

Ingredients

1. Instant coffee: 2 tsp (about 1–2 single-serve scoops, adjust to taste)
2. Sweetener: 1–2 tsp Monk fruit (or to taste)
3. Water: 3–4 tbsp (plus extra if needed)
4. Coconut water ice cubes: 1–2 cups (or enough to fill your glass)

Steps

1. Whip the coffee base
2. In a glass (or bowl), add:
3. instant coffee
4. sweetener
5. 3–4 tbsp water
6. Whip hard with a fork/mini whisk/hand mixer until the mixture becomes thick, pale, and foamy (usually 1–3 minutes depending on your tools and coffee strength).
7. Build the drink
8. Fill a glass with coconut water ice.
9. Finish
10. Spoon or pour the thick whipped coffee over the ice.
11. Stir lightly so it starts mixing but stays creamy/frothy.
12. Adjust
13. Too strong: add a few more coconut ice cubes.
14. Not sweet enough: whip in a bit more sweetener next time.

Nutritional value (estimated)

Because the recipe depends heavily on sweetener amount and how much instant coffee you use, here are estimates for a typical 1 serving:

1. Instant coffee: ~2 tsp
2. Monk fruit: ~1 tsp
3. Coconut water ice: ~1.5 cups coconut water (varies with cube size)

Estimated nutrition (per 1 serving)

1. Calories: ~60–85 kcal
2. Fat: ~0 g
3. Carbs: ~12–18 g
4. Protein: ~2–4 g

Most calories/carbs come from coconut water. Monk fruit (especially erythritol-free options) usually contributes very little, but brand/formulation varies—if you tell me your exact monk fruit sweetener label (or grams used), I can refine this.

If you want, tell me:

1. how many teaspoons of instant coffee you used, and
2. about how many grams/cups of coconut water (or ice cubes)
3. and I’ll calculate a tighter nutrition estimate.