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Coffee Cocoanut Tapioca

1½ cup Dromedary Tapioca 1/2 cup Dromedary 2 cups left-over coffee 1/2 cup sugar Cocoanut 1 teaspoon vanilla extract Cook tapioca in coffee for about 15 minutes. When cool, add cocoanut, sugar and vanilla. Divide into wet individual molds or pour into one large mold. Turn out and serve with cream or milk.