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Tapioca (Tablespoons tapioca quart milk)

4 tablespoons tapioca 1 quart milk Yolks of 3 eggs 2/3 cup sugar 1/3 cup shredded cocoanut 1 teaspoon vanilla Whites of 3 eggs 3 tablespoons sugar Soak the tapioca in water over night; drain and add the milk. Bring slowly to the boiling point; stir in the yolks of the eggs, beaten with the sugar. Cook until the custard thickens, stirring all the time; then remove from the fire and add the cocoanut and the vanilla. Make a meringue of the whites of eggs and sugar; pile lightly over the custard and set in the oven until delicately browned.