Pineapple Tapioca Cream
|Sweetened condensed milk||3⁄4 Cup (12 tbs)|
|Hot water||2 Cup (32 tbs)|
|Quick-cooking tapioca||3 Tablespoon|
|Eggs||2 , separated|
|Crushed pineapple||1 1⁄2 Cup (24 tbs), drained|
|Lemon juice||1 Tablespoon|
Blend milk with hot water and heat in top of double boiler.
Add tapioca and salt.
Cook 15 minutes.
Stir small amount into slightly beaten egg yolks.
Then combine with remaining tapioca mixture.
Add pineapple and lemon juice.
Cook for 2 minutes longer.
Remove from heat.
Fold in stiffly beaten egg whites; chill.
Garnish with whipped cream and diced pineapple, if desired.