2 tbsp. coconut
2 tbsp. chopped almonds
1 egg white
1 heaping tsp. instant coffee
1/2 c. plus 2 tsp. sugar
1 c. whipping cream (or 1 pkg. Dream Whip)
1 tsp. vanilla
1/2 tsp. almond extract

Toast coconut and chopped almonds. Whip egg white with coffee. Gradually add 2 teaspoon sugar. Whip cream; add remaining 1/2 cup sugar, vanilla and almond extract. Fold cream into egg white mixture. Add coconut and almonds.

Pour into fluted paper or foil baking cups (set cups in muffin pan). Freeze 2 hours or overnight. Can sprinkle some of coconut on top before freezing if desired.