Laun/Pruett Recipe Collection
Coconut Cream Tapioca

1 pt. whole milk
1/8 t. salt
1 1/2 T Minute Tapioca
1/4 t. vanilla and a drop of lemon extract
1/2 c. sugar
2 T coconut
2 egg yolks slightly beaten

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Scald milk and add salt, tapioca. Cool 15 min. Stir frequently. Add sugar and coconut to the egg yolks. Then combine with cooled tapioca mixture. Cook until thickened. Pour into buttered round pyrex dish.

Add meringue topping.
Whip up meringue:
2 egg whites
1/4 c. sugar

Fold in:
1/4 c. coconut
dash vanilla

Bake 15 min to brown meringue.

Found this lady's recipe box at an estate sale and my heart made me buy it for $5. Where was her family and why didn't they treasure it?

Recipe Contributed by Marge Pritchard (estate sale find) via Mary Ann Laun