Instructions: 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.

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