Tapioca pudding with coconut

6 servings

Ingredients

Quantity Ingredient
¼ cup quick tapioca
¾ cup sugar
¼ teaspoon salt
3.00 egg yolks
2¼ cup milk
¾ cup cream of coconut
1.00 cup heavy cream
¼ cup grated coconut; toasted
1 sprigs of mint; for garnish

Directions

Over a double boiler, whisk together the tapioca, sugar, salt, egg yolks, milk, and cream of coconut. Stirring often, until it thickens, about 10 to 15 minutes. Remove from heat and let cool. In a bowl whisk heavy cream until stiff. Fold heavy cream and toasted coconut into the cooled tapioca. Refrigerate until ready to serve. Garnish with sprigs of mint, if desired. This recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2217 broadcast 08-16-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

10-26-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

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