Instructions: Add tapioca to milk, cook in double boiler 30 minutes or until tapioca is clear. Stir frequently and add 1/4 cup sugar during last few minutes of cooking. Press hot mixture through sieve and add to beaten egg yolks.

Chill. Beat egg whites with salt until frothy. Add remaining sugar gradually, beating until stiff peaks are formed. Fold into cold tapioca mixture. Fold in whipped cream, lemon juice, vanilla and coconut. Freeze until firm. Top with toasted coconut.

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