Directions

To Prep

1. Add Vietnamese ground coffee into a large Vietnamese coffee filter. Push down with press. Pour a splash of hot water over coffee grounds. Sit for 30 secs.
2. Pour remaining water over coffee (you may have to do this in stages). All to drip through to make about ¾ cups of brewed coffee.

To Cook

1. Add 200g condensed milk to a measuring cup/jug. Pour in hot coffee and ½ cup cream, and stir well to combine. Cover with cling wrap and refrigerate until chilled.
2. In a separate measuring cup/jug, add remaining condensed milk and cream, and stir to combine. Cover with cling wrap and refrigerate until chilled.
3. Pour in Vietnamese coffee mixture to fill popsicle mould three quarters of the way. Set in freezer for 1-2 hrs or until almost frozen.
4. Insert popsicle stick and top up with cream mixture. Set in freezer until completely frozen.
5. To serve, run popsicle mould under hot water for several seconds. Gently pull on popsicle stick to remove. Serve immediately.