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.