Tapioca and Cocoanut Custard

Take 1 ½ tablespoonfuls

Take 1 ½ tablespoonfuls tapioca, 1 ½ tablespoonfuls desiccated cocoanut, 1 pint milk, 2 eggs, ½ cupful sugar. Soak tapioca all night in 1 cupful water. Next day boil with milk till soft. Beat yolks and sugar and add to the tapioca when a little cooled. Add cocoanut and mix well. Cook a little longer, and then turn into a piedish. Whip whites with sugar and flavoring till stiff. Pile it roughly on top, and sprinkle with cocoanut after the meringue is slightly browned in the oven.