Coconut Tapioca Custard With Glazed Apricots

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

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Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 22%
  • Fat: 7g
  • Saturated fat: 4g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.7g
  • Carbohydrate: 53.3g
  • Fiber: 1g
  • Cholesterol: 50mg
  • Iron: 0.8mg
  • Sodium: 363mg
  • Calcium: 81mg


  • 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


  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.
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