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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Frozen, Desserts 8 Servings

INGREDIENTS

3 tb Quick cooking tapioca
2 c Milk
1/2 c Sugar
2 Eggs; seperated
1/4 ts Salt
1 c Heavy cream; whipped
1 tb Lemon juice
1 1/2 ts Vanilla
1 c Coconut; flaked

INSTRUCTIONS

Add tapioca to milk, cook in double boiler 30 minutes or until tapioca is
clear. Stir frequently and add 1/4 cup sugar during last few minutes of
cooking. Press hot mixture through sieve and add to beaten egg yolks.
Chill. Beat egg whites with salt until frothy. Add remaining sugar
gradually, beating until stiff peaks are formed. Fold into cold tapioca
mixture. Fold in whipped cream, lemon juice, vanilla and coconut. Freeze
until firm. Top with toasted coconut.
Recipe by: Sarah Elizabeth Barton-Mother Posted to TNT - Prodigy's Recipe
Exchange Newsletter  by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Jul 23,
1997

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