Coconut Cream Tapioca
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Ingredients
- 1 pt. whole milk
- 1/8 t. salt
- 1 1/2 T Minute Tapioca
- 1/4 t. vanilla and a drop of lemon extract
- 1/2 c. sugar
- 2 T coconut
- 2 egg yolks slightly beaten
Instructions
- Scald milk and add salt, tapioca.
- Cool 15 min.
- Stir frequently.
- Add sugar and coconut to the egg yolks.
- Then combine with cooled tapioca mixture.
- Cook until thickened.
- Pour into buttered round pyrex dish.
- Add meringue topping.
- Whip up meringue:
- 2 egg whites
- 1/4 c. sugar
- Fold in. 1/4 c. coconut
- dash vanilla
- Bake 15 min to brown meringue.
- 1 pt. whole milk
- 1/8 t. salt
- 1 1/2 T Minute Tapioca
- 1/4 t. vanilla and a drop of lemon extract
- 1/2 c. sugar
- 2 T coconut
- 2 egg yolks slightly beaten
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