Used to start up business with coconut cocoa when he was an undergraduate but so near yet so far, due to lack of experience. He had nursed the dream to hit the mark again. With him, being consistent and doubling down will eventually lead to success. Believing in the potential of coconut cocoa, Nguyễn Ngọc Thịnh (28 years old, class of 2017’s Sociology alumnus, aka “K20” Sociology alumnus) had kept at it every day.
Ngọc Thịnh and staff members at the grand opening branch located next to VNUHCM Dormitory B. Photograph: Nguyễn Ngọc Thịnh
Missing the mark from the first time starting up, he recognized that he had started as a novice, had a little experience and was still new to this area of business. Thịnh had
operated the business but didn’t acknowledge the importance of brand building and also accompanies that don’t have a shared sense of purpose were reasons behind the fact that at that time the business was in operation for only six months. However, the passion for coconut cocoa in him was still arousing.
After graduating as a Bachelor of Sociology, Thịnh had a job with a decent salary but in his mind the thought of having to open the shop and when to reopen the shop had always been lingering on.
In October 2022, he opened a grand opening shop Cô Ba coconut cocoa in Can Tho city. Talking about the reason for choosing coconut cocoa, Thịnh said that it was the combination of cocoa and coconut that creates such a special delectable taste. Besides that, along with other ingredients like different kinds of grains or nuts, Oreo cookies,... can create a freshly new drink when mixed with coconut. It’s the rich flavor of coconut and nuts, the slight bitterness of cocoa and ice - all together mixed following a recipe have helped him to gain ground as today.
Noticing the huge potential of coconut cocoa, until March 2021, Thịnh has decided to open another branch on the campus of The University of Social Sciences and Humanities, VNUHCM. Nearly 600 drinks were sold on the first day of the grand opening at the price of 17.000 dong/each.
After almost ten months of temporary closing due to the pandemic Covid-19, in March 2022, Thịnh decided to expand the scale of his business in Ho Chi Minh city by moving the shop from the campus of The University of Social Sciences and Humanities, VNUHCM to a new location next to HCM National University Dormitory Zone B, more spacious and also easier to reach for all the student in VNU. (check on ShopeeFood).
Cô Ba coconut cocoa branch located next to VNUHCM Dormitory B. Photograph: Nguyễn Ngọc Thịnh
Talking about this success, Thịnh humbly said that it is thanks to the rusticity in style and new kinds of drink that has attracted the young. The shop has taken the typical yellow of old houses in Hoi An to be the dominant color, decorated with palm-leaf conical hats (nón lá) and a bamboo frame (đôi quang gánh) for students to have nice photographs.
“The woman who went to the paddy fields, to the market wore a conical hat on her head, the bamboo frame is the hard working, carrying the whole family economy on her shoulders. This is an image of my mother back then. Since I was a child, I followed my mother to work, so I understand the suffering and love her more. Creating the shop in the old style is also a way for me to remember my difficult times", Thinh confided.
Cô Ba coconut cocoa branch located next to VNUHCM Dormitory B. Photograph: Nguyễn Ngọc Thịnh
To have the perfect cup of coconut cocoa, the coconut meat must not be too thin, too thick, and must not be taken from a coconut that has grown too old. It must be soft and flexible. Add ice, fresh milk, condensed milk, and sugar following the recipe. Then add cocoa powder on top. Cocoa is also mixed with milk powder and sugar by Thịnh to reduce its inherent bitterness.
“The most difficult stage is to grind the coconut so that it is not too fine because if so, it will be liquid like water, customers cannot sip and feel the coconut taste. A perfect cup of coconut cocoa should be soft, smooth, ingredients should be blended together, it must be viscous and thick like cream.”
The ingredients are carefully surveyed and selected by Thịnh, the coconut supplier must be reliable and committed to ensure the food’s safety and hygiene. "Put my heart into my work and want the shop to develop in a long way, so I always give the best to customers," Thịnh shared.
The shop intends to develop more drinks such as coconut coffee, cocoa latte… Thịnh said that because he wanted to aim for simplicity and closeness. Also some of the Vietnamese childhood drinks which bring back many memories for him and his customers like Hue milk, ice tamarind drink… are also added to the menu.
Thanh Dung (Thanh Nien Newspaper)
Translated by: Minh Huyen
