LYCHEE-COCONUT ICE
1 (8 oz.) can lychees 1/4 tsp. almond extract 1 c. crushed ice 2 scoops coconut ice cream Maraschino cherries Toasted shredded coconut Drain lychees, reserving syrup. Add almond extract to syrup. Cut up lychees or puree in blender. Place in bottom of 2 chilled tall glasses. Add 1/2 cup each crushed ice. Pour in reserved lychee syrup. Top with coconut ice cream and garnish with maraschino cherries and toasted coconut. Serve with long spoons for mixing ice cream with fruit and ice. Makes 2 servings. VARIATION: Combine all ingredients in blender container and blend until slushy. Also macadamia nut ice cream may be substituted for coconut ice cream.

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