Go Back
+ servings
vietnamese egg coffee recipe
Print Pin
5 from 2 votes

Vietnamese Egg Coffee (Dairy-Free, Keto option)

A delicious, creamy dessert-like coffee drink that is made healthy and wholesome with homemade coconut condensed milk using dates to sweeten (or keto-friendly sweetener). This treat originates in Hanoi and has been described as like drinking liquid Tiramisu. Enjoy!
Course Drinks
Cuisine Vietnamese
Keyword coconut milk, coffee, dates, eggs
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 2 cups
Calories 102kcal
Author Rach


  • 14 oz. 1 can full fat or light coconut milk
  • 4 Medjool dates pitted (or use a sweetener for keto)
  • 1/2 tsp vanilla extract
  • 12 oz espresso
  • 1 egg yolk
  • 4 tbsp of the coconut sweetened condensed milk


Coconut Sweetened Condensed Milk

  • Chop pitted dates and add to a food processor or Nutribullet
  • Add a can of coconut milk and blend for a few seconds
  • Pour into a medium saucepot and simmer low for 20 to 30 minutes
  • Strain mixture through a fine mesh sieve and store in a covered jar in the fridge

Vietnamese Egg Coffee

  • Brew 2 cups of espresso and pour into a cup.
  • Whip the egg yolk and coconut condensed milk until light and frothy.
  • Add the egg mixture to the top of the espresso.
  • Enjoy!



Calories: 102kcal | Carbohydrates: 2.1g | Protein: 2.2g | Fat: 9.4g | Saturated Fat: 7.2g | Cholesterol: 105mg | Sodium: 32mg | Potassium: 285mg | Fiber: 0.7g | Sugar: 1.2g | Calcium: 19mg | Iron: 1mg