Vietnamese Iced Coffee Granita
This refreshing Vietnamese Iced Coffee Granita is a delicious pick-me-up on a hot summer day!
- Prep Time: 4 hours
- Total Time: 4 hours
- Yield: 8-10 servings 1x
- Category: Dessert
- Cuisine: Asian
Ingredients
Scale
6 cups water, for brewing coffee (this filled our 12-cup coffee maker carafe up to the 10-cup mark)
3/4 cup Trung Nguyen Vietnamese coffee
2 14-ounce cans sweetened condensed milk, divided
Instructions
- Brew a strong pot of coffee according to your coffee maker’s instructions, using 6 cups water and ¾ cup of Vietnamese coffee. (You’ll need a 12-cup coffee maker.)
- Pour brewed coffee into a pitcher and stir in 1 can sweetened condensed milk. Stir to combine.
- Pour the coffee mixture into a flat baking dish (8×8-inches or 9X9-inches). Place in the freezer.
- After 90 minutes, scrape the coffee mixture in the dish with a fork, shaving the ice mixture. (The coffee mixture will probably be more like slush at this point.) Freeze for an hour and repeat, shaving the icy mixture with a fork. Repeat every hour, for another 2 to 3 hours until the dish is completely frozen.
- Spoon or scoop into bowls and serve immediately with a drizzle of more sweetened condensed milk over it. (If the granita is very hard, let it sit out at room temperate for a few minutes until it starts to soften up a bit.)
- Store any leftover granita in the freezer, scraping again before serving.
Find it online: https://www.afamilyfeast.com/vietnamese-iced-coffee-granita/
