Coconut Bisque

Course : Bisques
Serves: 1
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3 tablespoons quick-cooking tapioca
2 cups milk
1/2 cup sugar
2 large eggs -- separated
1/4 teaspoon salt
1 cup heavy cream -- whipped
1 tablespoons lemon juice
1 1/2 teaspoons vanilla
1 cup moist coconut

Preparation / Directions:

Add tapioca to milk; cook in double boiler 15 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 until nearly stiff, add salt and remaining 1/4 cup sugar, beat until stiff and fold into cold tapioca mixture. Fold in whipped cream, lemon juice, vanilla and coconut. Freeze until firm. Makes 1 1/2 quarts. Variation: For variety toast coconut in hot oven until browned.


Nutritional Information:

1661 Calories (kcal); 113g Total Fat; (60% calories from fat); 32g Protein; 134g Carbohydrate; 767mg Cholesterol; 974mg Sodium

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