Method

• 1.
  Process coconut and almonds briefly in a food processor to combine.
• 2.
  Beat eggwhite and 1/4 cup (55g) of the sugar with electric beaters until soft peaks form. In a separate bowl, beat the cream with another 1/4 cup (55g) sugar until lightly whipped. Fold eggwhite into cream, then add coffee, amaretto (if using) and coconut mixture. Fold together with a metal spoon, then divide among eight 100ml ramekins or dariole moulds, patting down well. Freeze overnight.

• 3.
  For praline, spread almonds on a lined baking sheet. Stir remaining 1/2 cup (110g) sugar with 1/4 cup (60ml) water in a pan over low heat to dissolve sugar. Increase heat slightly and bubble, without stirring, for 3-4 minutes until mixture is a golden toffee. Carefully pour over nuts and cool completely. Break into shards and store in an airtight container for up to 1 week.
• 4.
  To serve, briefly dip moulds in warm water or rub with a warm towel, then invert onto plates and top with shards of almond praline.