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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.