Tapioca and Cocoanut Pudding
A classic pudding recipe from the Royal Baker Pastry Cook.
Ingredients
- 1 cup Tapioca (Soaked overnight as per original recipe.)
- 1 quart Whole Milk
- 4 Egg yolks
- 2 Egg whites
- 1 cupful Granulated Sugar
- 3 tablespoonfuls Grated Coconut
- 3 tablespoonfuls Granulated Sugar (For frosting)
- 2 tablespoonfuls Grated Coconut (For frosting)
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Instructions
- 1Combine the soaked tapioca, milk, egg yolks, and 1 cupful of sugar in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly. This should take about 10 minutes.
- 2Stir in the grated coconut. Pour the mixture into a baking dish. Bake in a preheated oven at 350°F (175°C) for 30 minutes.
- 3While the pudding is baking, make the frosting. In a clean bowl, beat the egg whites until stiff peaks form. Gradually add the 3 tablespoonfuls of sugar, beating until glossy. Gently fold in the 2 tablespoonfuls of grated coconut.
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