8 oz. can crushed pineapple
Milk
1 lg. egg, separated
3 tbsp. instant tapioca
1/8 tsp. salt
5 tbsp. sugar

Drain pineapple over a pint measure. Add enough milk to juice to make 2 cups. In a medium bowl, beat egg white until foamy. Gradually beat in 2 tablespoons sugar until whites hold soft peaks. In 1 1/2 quart saucepan, vigorously stir together remaining 3 tablespoons sugar, tapioca, salt, juice/milk mixture, and egg yolk. Cook over moderate heat, stirring constantly, until boiling (6 to 8 minutes). Gradually stir into egg white; fold in drained pineapple. Turn into dessert dishes and chill.

Makes 4 to 6 (2 1/2 cup) servings.

Although it says chill, I remember a big bowl of freshly made tapioca on the dinner table and it was great, even better, warm.