Title: Frozen Coconut Bisque
Categories: Frozen Dessert
Yield: 8 Servings

3	tb	Quick cooking tapioca
2	c	Milk
1/2	c	Sugar
2		Eggs; seperated
1/4	ts	Salt
1	c	Heavy cream; whipped
1	tb	Lemon juice
1 1/2	ts	Vanilla
1	c	Coconut; flaked

Add tapioca to milk, cook in double boiler 30 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 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.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Sarah Elizabeth Barton-Mother

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