3 tablespoons uncooked quick cooking tapioca,
1/2 cup sugar,
1/4 teaspoon salt,
2 eggs--slightly beaten,
2 cups milk,
2 tablespoons sweetened intant cocoa mix,
1/4 cup flaked coconut,
1 (11 ounce) can Mandarin oranges | | | In heavy medium saucepab, combine tapioca, sugar, salt, eggs, milk and cocoa mix. Stir constantly over low heat until mixture comes to a boil. Cool slightly. Fold in coconut and half of Mandarin oranges. Pour into serving bowl or individual sherbet glasses. Garnish with remaining oranges. Chill. Makes 5 to 6 servings. |
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