Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  quick-cooking tapioca
  2               cups  milk
     1/2           cup  sugar
  2                     eggs -- separated
     1/4      teaspoon  salt
  1                cup  heavy cream -- whipped
  1         tablespoon  lemon juice
  1 1/2      teaspoons  vanilla
  1                cup  moist coconut

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.

Nutritional Information:

1661 Calories (kcal); 113g Total Fat; (60% calories from fat); 32g Protein; 134g Carbohydrate; 767mg Cholesterol; 974mg Sodium