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Frozen Coconut Bisque
Recipe By : Sarah Elizabeth Barton-Mother
Serving Size : 8 Preparation Time :0:00
Categories : Frozen Desserts
Amount Measure Ingredient -- Preparation Method
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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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