This video is about Iced Vietnamese Coffee and my Veganized version of it.
Here's the recipe:
How to brew the coffee:
One and a half cups of fresh ground coffee to 2 Quarts of water let brew on the counter overnight. The next day strain several times and refrigerate.

How to make the creamer:
Mix one can of vegan sweetened condensed coconut milk and one can of vegan evaporated coconut milk. stir together and refrigerate.

How to Serve:
Option 1: Fill a glass with ice., then drizzle the creamer over the ice. Last, pour in coffee. Enjoy!
Option 2: Mix Strained coffee with all of the creamer. Serve over ice.

FYI the "creamer" mixture freezes great.