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Vintage Minute Tapioca advertisement showing bowls of berry tapioca topped with whipped cream alongside fruit cakes.

Coconut Cream Tapioca

Course Dessert
Cuisine American
Servings 8 servings
Author Minute Tapioca

Ingredients

  • 3 tablespoons Minute Tapioca
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 quart milk scalded
  • 4 egg yolks slightly beaten
  • 4 tablespoons Baker's coconut southern style
  • 1/2 cup sugar
  • 4 egg whites stiffly beaten
  • 1/3 cup Baker's Coconut Southern style

Directions

  • Add Minute Tapioca, sugar, and salt to milk and cook in double boiler 15 minutes or until tapioca is clear, stirring frequently. Pour a small amount of tapioca mixture over egg yolks, stirring vigorously. Return to double boiler, add 4 tablespoons coconut, and cook until slightly thickened. Pour into greased baking dish. Fold sugar into egg whites and pile lightly on top of tapioca mixture. Sprinkle with remaining coconut and bake in slow oven (300 degrees F) 15 minutes or until golden brown. Serves 8.