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Coconut Tapioca Custard With Glazed Apricots

Yield 10 servings (serving size: about 3/4 cup custard and about 1/4 cup apricots)
Creamy coconut milk adds a smooth flavor and texture to the custard.

Ingredients

  • 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, lightly beaten
  • 2 tablespoons white rum
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon coconut extract
  • Apricots:
  • 3/4 cup apricot preserves
  • 2 tablespoons white rum
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 10 apricots, each cut into 4 wedges

Nutrition Information

  • calories 289
  • caloriesfromfat 22 %
  • fat 7 g
  • satfat 4 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 4.7 g
  • carbohydrate 53.3 g
  • fiber 1 g
  • cholesterol 50 mg
  • iron 0.8 mg
  • sodium 363 mg
  • calcium 81 mg

How to Make It

  1. To prepare 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.