Sweets and Treats

Serves 2

Prep time 15 mins.

Cooking time 60 mins.

Tapioca Custard Pie

Ingredients

Amount Convert	Ingredient
2 tablespoons	McKenzie's Fine Desiccated Coconut
2	eggs
2 1/3 cups	milk
2 tablespoons	McKenzie's Seed Tapioca (Sago)
1/2 cup	sugar
1/4 teaspoon	vanilla essence

Directions

Step 1

Soak McKenzie's Seed Tapioca (Sago) overnight in cold water.

Step 2

Drain water and boil McKenzie's Seed Tapioca (Sago) in the milk until soft - cool slightly. Beat together the sugar and eggs yolks and add to the cooled McKenzie's Seed Tapioca (Sago). Add coconut and mix well. Return to heat but do not boil. Turn into a pie dish.

Step 3

Beat egg whites until stiff with vanilla essence and spoon over top of pudding mixture. Bake in a moderate oven for approximately 30 minutes or until pale brown in colour. About 15 minutes in sprinkle with coconut.

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