Detailed recipe (about 1 serving)

Ingredients

Instant coffee: 2 tsp (about 1–2 single-serve scoops, adjust to taste)
Sweetener: 1–2 tsp Monk fruit (or to taste)
Water: 3–4 tbsp (plus extra if needed)
Coconut water ice cubes: 1–2 cups (or enough to fill your glass)

Steps

Whip the coffee base
In a glass (or bowl), add:
instant coffee
sweetener
3–4 tbsp water
Whip hard with a fork/mini whisk/hand mixer until the mixture becomes thick, pale, and foamy (usually 1–3 minutes depending on your tools and coffee strength).
Build the drink
Fill a glass with coconut water ice.
Finish
Spoon or pour the thick whipped coffee over the ice.
Stir lightly so it starts mixing but stays creamy/frothy.
Adjust
Too strong: add a few more coconut ice cubes.
Not sweet enough: whip in a bit more sweetener next time.

Nutritional value (estimated)

Because the recipe depends heavily on sweetener amount and how much instant coffee you use, here are estimates for a typical 1 serving:

Instant coffee: ~2 tsp
Monk fruit: ~1 tsp
Coconut water ice: ~1.5 cups coconut water (varies with cube size)

Estimated nutrition (per 1 serving)

Calories: ~60–85 kcal
Fat: ~0 g
Carbs: ~12–18 g
Protein: ~2–4 g

Most calories/carbs come from coconut water. Monk fruit (especially erythritol-free options) usually contributes very little, but brand/formulation varies—if you tell me your exact monk fruit sweetener label (or grams used), I can refine this.

If you want, tell me:

how many teaspoons of instant coffee you used, and
about how many grams/cups of coconut water (or ice cubes)
and I’ll calculate a tighter nutrition estimate.

Vietnamese Coffee

Nutrition

Serving

Calories

Time to prepare

Protein

Carbs

Fats