Frozen coconut bisque

8 Servings

Ingredients

Quantity Ingredient
3 tablespoons Quick cooking tapioca
2 cups Milk
½ cup Sugar
2 Eggs; seperated
¼ teaspoon Salt
1 cup Heavy cream; whipped
1 tablespoon Lemon juice
1½ teaspoon Vanilla
1 cup Coconut; flaked

Directions

Add tapioca to milk, cook in double boiler 30 minutes or until tapioca is clear. Stir frequently and add ¼ 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 Barton-Mother Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Jul 23, 1997

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