Coconut Tapioca Custard With Glazed Apricots

recipe
Creamy coconut milk adds a smooth flavor and texture to the custard.

Yield:

10 servings (serving size: about 3/4 cup custard and about 1/4 cup apricots)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Note:

Mary Corpening Barber and Sara Corpening Whiteford,

July 2001
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