Coconut Tapioca Custard With Glazed Apricots

Submitted by Chef mariajane

"Creamy coconut milk add a smooth flavor and texture to the custard."

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 10

ingredients

• FOR THE CUSTARD

• 2 1⁄4 cups whole milk
• 1 cup sugar
• 2⁄3 cup uncooked quick-cooking tapioca
• 1 teaspoon salt
• 2 (14 ounce) cans light coconut milk
• 2 large eggs, beaten
• 2 tablespoons white rum
• 1 teaspoon vanilla extract
• 1⁄8 teaspoon coconut extract

• FOR THE APRICOTS

• 3⁄4 cup apricot preserves
• 2 tablespoons white rum
• 1 tablespoon water
• 1⁄4 teaspoon salt
• 10 apricots, cut into 4 wedges

directions

1. TO PREPARE THE CUSTARD: Combine first 6 ingredients in a medium saucepan, stirring with a whisk. Let stand 5 minutes. Bring to a boil over medium heat, stirring constantly. Cook for 30 seconds, stirring constantly. Remove from heat. Stir in 2 tablespoons rum and extracts, and pour the mixture into a large bowl. Cover and chill 2 hours.
2. TO PREPARE THE APRICOTS: Combine the preserves and remaining ingredients in a medium skillet; bring to a boil. Reduce heat, and simmer for 5 minutes or until the apricots are soft, stirring occasionally. Serve over custard.