1 qt. milk
1 c. sugar
4 eggs, separated
3 tbsp. minute tapioca
1/4 tsp. salt
1/2 c. shredded coconut

Scald milk in top of double boiler; add salt and tapioca and cook 15 minutes or until clear; stir frequently. Combine egg yolks, sugar, and coconut; add some of the hot mixture. Stir until a smooth paste. Add the paste to hot tapioca and continue to cook for 2 minutes, stirring constantly. Pour into a greased baking dish. Cover with meringue, adding 4 tablespoon sugar to egg whites. Sprinkle with coconut. Bake at 300 degrees for 15 minutes. 6-8 servings.