Dairy-Free Vietnamese Coffee

Vietnamese coffee is naturally dairy-free when served black. Here's how to make Ca Phe Sua Da and other Vietnamese coffee drinks without dairy — and which substitutes taste best.

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Vietnamese Coffee Without Dairy

Vietnamese coffee is naturally dairy-free in its purest form — Ca Phe Den (black phin coffee) is just robusta coffee and water. The dairy comes from the sweetened condensed milk that's traditionally added to make Ca Phe Sua Da (Vietnamese iced coffee with condensed milk).

The good news: dairy-free Vietnamese coffee is entirely achievable, and with the right substitutes, it can taste remarkably close to the original. The key is finding a plant-based condensed milk that matches the sweetness and richness of the dairy version.

Search interest for 'dairy free vietnamese coffee' has grown 28% in the past year, driven by increasing awareness of lactose intolerance and plant-based diets.

Best Dairy-Free Milk Substitutes for Vietnamese Coffee

Coconut Milk (Best Overall)

Full-fat coconut milk is the most authentic-tasting substitute. Its natural sweetness and richness closely mirrors condensed milk. Use coconut condensed milk (Nature's Charm brand) for the most authentic Ca Phe Sua Da.

Oat Milk (Most Neutral)

Oat milk has a neutral flavour and good sweetness that doesn't compete with the coffee. Oatly Barista edition froths well and produces a creamy, balanced drink. Best for those who want the coffee flavour to be the star.

Soy Milk (Highest Protein)

Soy milk has the highest protein content of plant milks, which helps it froth well. Its slightly beany flavour can compete with the coffee, so use a barista-style soy milk for the best results.

Dairy-Free Ca Phe Sua Da Recipe

This recipe uses coconut condensed milk for the most authentic flavour, but you can substitute oat milk condensed milk or make your own by simmering full-fat coconut milk with sugar.

Ingredients (1 serving): 20g Vietnamese robusta coffee (medium-coarse grind) · 80ml hot water (90–95°C) · 3 tablespoons dairy-free condensed milk (coconut or oat milk based) · Ice

Step 1 — Brew the phin: Set up your phin filter on a glass. Add 20g of ground robusta, place the gravity press, bloom with 30ml of water for 30 seconds, then add the remaining 50ml. Wait 4–5 minutes.

Step 2 — Add the condensed milk: While the coffee brews, add 3 tablespoons of dairy-free condensed milk to a tall glass.

Step 3 — Add ice: Fill the glass with ice.

Step 4 — Pour the coffee: Pour the brewed phin coffee over the ice and condensed milk. Stir well to combine.

Variations: For a Vietnamese oat milk latte, use oat milk condensed milk and add a splash of oat milk for extra creaminess. For a coconut Vietnamese coffee, use coconut condensed milk and garnish with toasted coconut flakes.

How to Make Dairy-Free Condensed Milk at Home

If you can't find dairy-free condensed milk at your local store, it's easy to make at home using full-fat coconut milk.

Ingredients: 1 can (400ml) full-fat coconut milk · 3 tablespoons sugar (or to taste) · Pinch of salt

Method: Combine the coconut milk and sugar in a small saucepan over medium heat. Stir until the sugar dissolves. Reduce heat to low and simmer, stirring occasionally, for 25–30 minutes until the mixture has reduced by about half and thickened to a condensed milk consistency. Add a pinch of salt. Cool completely before using. Store in a sealed jar in the refrigerator for up to 2 weeks.

This homemade coconut condensed milk works beautifully in Ca Phe Sua Da and adds a subtle coconut flavour that complements the robusta coffee very well.