Baked Coconut Tapioca Cream

  One of the fun things about doing this blog has been finding recipes I haven’t used for several years or new recipes in older cookbooks that I had never tried. By using the theme of a cookbook at a time from our collection, I have had that opportunity this year and have run across several good recipes that I no longer make.

  One of these recipes is for Baked Tapioca Pudding.

  The recipe is in a 1956 edition of The Culinary Arts Institute Casserole Cookbook. Sue and I both have a very few of these cook booklets. The recipes are basic with additions and different versions of the recipe. They are good basic recipes intended to help the average or beginner cook try various versions of recipes.

  We liked the recipe for Baked Coconut Tapioca Cream, but felt that it had too much coconut in it. It has been so many years since I made this that I had forgotten that.

I would recommend just putting the coconut on top or cutting the amount in the pudding to half what is called for. Otherwise, it has a good flavor, texture, and is really easy and quick to make. A plus in todays busy lifestyle. 

Sue crocheted the doily for me.

  Baked Coconut Tapioca Cream

Butter a 1 quart casserole (I used a 1 ½ qt.)

 Scald 2 cups milk

Add gradually to milk and vigorously stir in a mixture of

 1 egg, slightly beaten

 ⅓ cup sugar

 1 teaspoon vanilla extract

 ½ teaspoon almond extract

Mix and stir in

 1 cup (2 to 3 oz.) shredded coconut

 ¼ cup quick cooking tapioca

 ¼ teaspoon salt

Pour mixture into casserole.

Bake at 375° for 20 minutes; stir after first 5 minutes and again after 10 minutes (be sure to get to bottom of casserole). Remove casserole from oven after 20 mnutes; sprinkle top with ½ cup shredded coconut

Return to oven; bake 10 to 15 minutes longer. Serve warm or chilled.