Tapioca and Cocoanut Pudding

Name: Tapioca and Cocoanut Pudding
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)

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)

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.
4Once the pudding is baked, remove it from the oven. Spread the frosting evenly over the top. Return the pudding to the oven and bake for a few minutes, or until the frosting is lightly browned.