Toasted cocoanut bisque

Yield: 1 Servings

Measure 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

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

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