Add tapioca to milk, cook in double boiler 15 minutes, or until tapioca is clear and mixture thickened, stirring frequently. Strain hot mixture, stirring through very fine sieve, add salt, 1/3 c. sugar and corn syrup. Stir until sugar is dissolved. Cool. Add 2 T. sugar to egg whites and beat until stiff. Fold in tapioca mixture. Fold in cream, vanilla and cocoanut. Turn into freezing tray of refrigerator, freeze as rapidly as possible. Source: Mrs. Horatio Anstead, Elmore Grange, Ottawa County, OH