|Instant cooking tapioca||1 Cup (16 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , separated|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
Gently heat the tapioca and milk in a saucepan over a low heat until the mixture becomes thick, stirring all the time.
Remove the saucepan from the heat and beat in the egg yolks and sugar, then let it cool for 5 minutes.
Stir in the vanilla.
Whisk the egg whites until they are stiff, then fold them into the mixture.