Coconut Tapioca Custard With Glazed Apricots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Creamy coconut milk adds a smooth flavor and texture to the custard. Ingredients:
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 |
3/4 cup apricot preserves |
2 tablespoons white rum |
1 tablespoon water |
1/4 teaspoon salt |
10 apricots, each cut into 4 wedges |
Directions:
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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