Title: Toasted cocoanut bisque
 Categories: Desserts, Osg
      Yield: 1 Servings
 
      3 tb Tapioca; quick cooking
      2 c  Milk; scalded
    1/4 ts Salt
    1/3 c  Sugar
      3 tb Corn syrup; light
      2 tb Sugar
      2 ea Egg whites
      1 c  Cream; whipped
  1 1/2 ts Vanilla
      1 c  Coconut; shredded, toasted
           -crumbled
 
  Add tapioca to milk, cook in double boiler 15 minutes, or until
  tapioca is clear and mixture thickened, stirring frequently. Strain
  hot mixture, stirring through very fine sieve, add salt, 1/3 c. sugar
  and corn syrup. Stir until sugar is dissolved. Cool. Add 2 T. sugar
  to egg whites and beat until stiff. Fold in tapioca mixture. Fold in
  cream, vanilla and cocoanut. Turn into freezing tray of refrigerator,
  freeze as rapidly as possible.