Frozen coconut bisque

 
                           Frozen Coconut Bisque
 
 Recipe By     : Sarah Elizabeth Barton-Mother
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Frozen Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   quick cooking tapioca
    2      cups          milk
      1/2  cup           sugar
    2                    eggs -- seperated
      1/4  teaspoon      salt
    1      cup           heavy cream -- whipped
    1      tablespoon    lemon juice
    1 1/2  teaspoons     vanilla
    1      cup           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.
 
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