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Pale, rich soul mate for peaches, raspberries and chocolate.

1 cup coconut cream, such as Coco Lopez
1 cup cold water
Few drops of almond extract

Warm opened can of coconut cream in pan of hot water. Pour into bowl and whisk until smooth. Whisk in water. Add extract. Process in an ice cream maker then freeze until firm. Makes about 2 cups.

Bon Appetit

Thursday, June 28, 2001