| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Essnce12 |
6 |
servings |
INGREDIENTS
| 1/4 |
c |
Quick tapioca |
| 3/4 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 3 |
|
Egg yolks |
| 2 1/4 |
c |
Milk |
| 3/4 |
c |
Cream of coconut |
| 1 |
c |
Heavy cream |
| 1/4 |
c |
Grated coconut; toasted |
| 1 |
|
Sprigs mint; for garnish |
INSTRUCTIONS
Over a double boiler, whisk together the tapioca, sugar, salt, egg yolks,
milk, and cream of coconut. Stirring often, until it thickens, about 10 to
15 minutes. Remove from heat and let cool. In a bowl whisk heavy cream
until stiff. Fold heavy cream and toasted coconut into the cooled tapioca.
Refrigerate until ready to serve. Garnish with sprigs of mint, if desired.
This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2217 broadcast 08-16-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
10-26-1996
Recipe by: Emeril Lagasse
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