Preparation:
Add tapioca to milk; cook in double boiler 15 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 until nearly stiff, add salt and remaining 1/4 cup sugar, beat until stiff and fold into cold tapioca mixture. Fold in whipped cream, lemon juice, vanilla and coconut. Freeze until firm. Makes 1 1/2 quarts.
Variation: For variety toast coconut in hot oven until browned. |
