Vietnamese Dragon Fruit and Lychee Iced Coffee

Combining the robust and bold flavors of Vietnamese coffee with the sweet, tropical essence of dragon fruit and lychee, resulting in a multi-layered beverage.

Total Time:
4 hours 20 minutes

Servings:
10

Ingredients

For the Vietnamese Coffee:

½ cup coarsely ground strong coffee beans (a blend with chicory works well)

6 cups hot water (just below boiling)

1 (14 oz) can sweetened condensed milk

For the Dragon Fruit and Lychee Granita:

2 cups DOLE Chef-Ready Cuts Diced Dragon Fruit

1 cup canned lychee fruit (including syrup)

¼ cup sugar

¼ cup water

1 Tbsp lime juice

To Serve:

ice cubes

fresh mint sprigs (optional)

Directions

To Make the Vietnamese Coffee:

In a Vietnamese phin filter (or a metal filter placed on top of a carafe), add the coarsely ground coffee.
Slowly pour the hot water over the coffee grounds, allowing it to drip slowly through the filter. This process can take several minutes.
Alternatively, you can brew the coffee using a strong coffee maker or French press. Aim for a strong and concentrated coffee brew.
Once brewed, stir in the sweetened condensed milk until well combined. Set aside to cool completely.

2. Prepare the Dragon Fruit and Lychee Granita:

In a blender, combine granita ingredients and blend until smooth.
Pour the blended mixture into a shallow baking dish or container and freeze for at least 4 hours, or until completely frozen.

Assemble and Serve:

Fill individual serving glasses with ice cubes.
Pour the chilled Vietnamese coffee over the ice, leaving some room at the top.
Using a fork, scrape the frozen dragon fruit and lychee granita to create a coarse, icy texture.
Spoon the granita over the coffee in each glass, creating a layered effect.
Garnish with fresh mint sprigs (optional) and serve immediately with a straw.