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2 cups milk 3 1/2 oz. can flaked coconut 2 cups hot coffee 1/4 cup rum extract Whipped topping, coconut, toasted and finely chopped almonds, toasted
combine milk and coconut in pan. Heat over medium low until mixture steams; stir occasionally. Pour hot mixture into an electric blender, cover and blend on high speed until smooth. Using the same pan, blend together milk and coffee. Heat well. but do not bring to a boil. Remove pan from heat; stir in the rum extract and divide among 4 coffee cups. Top each serving with a dollop of whipped topping, coconut and almonds. Makes 4 servings. Source: Robin Hill, Rochester, NY