Use a French press. I like using this for tripling the recipe above for larger parties. Boil water to 205 F, add the coffee grounds to the press, pour in the water and put the French press lid on. Wait 3-6 minutes (longer = darker), slowly press, and pour out the coffee so it stops steeping.
Chill the coffee in the refrigerator for 15-30 minutes before assembling to slow the melting of the slushy.
Add the coconut cream, ice, and condensed milk into a blender and blend until thick and frothy. Consistency should be thick. Taste and adjust sweetness and thickness. Add more ice or cream if it needs more thickener, add more condensed milk for sweetness, or coconut milk if you want to thin it out.
Place the slushy back into the freezer for 30 minutes to one hour to get an extra thick consistency.
To assemble, pour chilled Vietnamese coffee into two glasses and top with the coconut slushy.
Mix and enjoy!
You definitely have the option of making the coffee and slushy ahead of time and combining them both when you are ready to serve. I prefer doing this because you get an iced cold drink!