Toast your coconut and chopped almonds by adding both ingredients to a dry pan over medium heat for only two minutes, stirring occasionally until fragrant and slightly golden. Set aside.

Make one shot of hot espresso or hot coffee, set aside.

Separate your coconut by gently laying it on a towel and tapping it with a hammer down the center of the coconut every inch or so. Do not use a knife. You only need to tap it with a hammer.

Once halved drain the water (or drink it) and add two scoops of coconut ice cream. Pour hot coffee over the espresso and sprinkle with toasted coconut and toasted almonds. Enjoy immediately.