Cream Tapioca Pudding
- 3 Tbsps tapioca
- 4 eggs, separated
- 1 cup sugar
- 3 Tbsps sugar
- 3 Tbsps prepared coconut
- 1 quart milk
Soak the tapioca in water overnight. The next day, add the tapioca to the milk and boil for 45 glorious minutes (be patient, you rascal). Beat the egg yolks into a cup of sugar. Add the coconut. Stir the mixture into the milk. Boil for approximately ten minutes longer. Pour into a pudding dish. Beat the egg whites to a stiff froth. Stir in 3 Tbsps of sugar. Put this over the top and delicately sprinkle with coconut. Brown in the oven for 5 minutes (be patient, you rascal).
Submitted by Sep 15, 2009
8 min 900 min 908 min
8 min 900 min 908 min