Coffee Aloha
May 28, 1964
February 20, 2008
2 cups of double strength coffee with chicory
6 whole allspice
1 cup chilled pineapple juice
1 pint soft vanilla ice cream
sugar to taste
crushed ice
toasted coconut
Pour hot coffee with chicory over allspice. Combine with juice, ice cream and sugar. Beat or blend in electric blender until smooth. Pour ice in tall glasses and garnish with coconut. Set in hollowed-out pineapple filled with ice. Serves 4.
