Recipe - Frozen Coconut Bisque

3 tablespoon Quick cooking tapioca
2 cup Milk
One half cup Sugar
2 Eggs; seperated
One fourth teaspoon Salt
1 cup Heavy cream; whipped
1 tablespoon Lemon juice
1 One half teaspoon Vanilla
1 cup Coconut; flaked

Add tapioca to milk, cook in double boiler 30 minutes or until tapioca is
clear. Stir frequently and add One fourth 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 BartonMother Posted to TNT Prodigy's Recipe
Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Jul 23,
1997