Recipe - Toasted Cocoanut Bisque

3 tablespoon Tapioca; quick cooking
2 cup Milk; scalded
One fourth teaspoon Salt
1/3 cup Sugar
3 tablespoon Corn syrup; light
2 tablespoon Sugar
2 Egg whites
1 cup Cream; whipped
1 One half teaspoon Vanilla
1 cup Coconut; shredded, toasted
crumbled

Add tapioca to milk, cook in double boiler 15 minutes, or until tapioca is
clear and mixture thickened, stirring frequently. Strain hot mixture,
stirring through very fine sieve, add salt, 1/3 c. sugar and corn syrup.
Stir until sugar is dissolved. Cool. Add 2 T. sugar to egg whites and beat
until stiff. Fold in tapioca mixture. Fold in cream, vanilla and cocoanut.
Turn into freezing tray of refrigerator, freeze as rapidly as possible.

Source: Mrs. Horatio Anstead, Elmore Grange, Ottawa County, OH

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini