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+ servings

Vietnamese Coffee Popsicles

An icy version of Vietnamese coffee.
5 from 2 votes
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Course: Dessert
Servings: 5 popsicles
Author: David Lebovitz


  • 1 cup extra strong coffee or espresso chilled or at room temp
  • cup sweetened condensed milk
  • 2 ¼ teaspoons unsweetened Dutch-processed cocoa powder


  • Pour the sweetened condensed milk into the coffee and stir until thoroughly combined. Sift cocoa powder over the top and stir until combined. I found this part a bit tricky because the cocoa powder kept clumping up! Taste the mixture and add more milk or cocoa, depending on your taste. I didn’t need to add any extra.
  • Pour into molds, as per the instructions for the Zoku, and wait up to 10 minutes to freeze (or just simply pour into plain old popsicle molds and freeze overnight).