Toasted cocoanut bisque
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Tapioca; quick cooking |
| 2 | cups | Milk; scalded |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Sugar |
| 3 | tablespoons | Corn syrup; light |
| 2 | tablespoons | Sugar |
| 2 | eaches | Egg whites |
| 1 | cup | Cream; whipped |
| 1½ | teaspoon | Vanilla |
| 1 | cup | Coconut; shredded, toasted crumbled |
Directions
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, ⅓ 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