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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

rstarrlemaitre's Review

July 11, 2013
This is a spectacular and surprising dessert. Creamy tapioca pudding is similar to rice pudding, with a note of the tropics from the coconut. The apricot topping is salty and silky and sweet, and the apricots are tender but not over-cooked and mushy. Great!