Coconut Tapioca Custard With Glazed Apricots

Ingredients

• 0.8 cup apricot preserves 
• 10  apricots cut into 4 wedges
• 0.1 teaspoon coconut extract 
• 2 large eggs lightly beaten
• 28 ounce coconut milk light canned
• 0.7 cup quick-cooking tapioca uncooked
• 2 tablespoons rum white
• 0.3 teaspoon salt 
• 1 teaspoon salt 
• 1 cup sugar 
• 1 teaspoon vanilla extract 
• 1 tablespoon water 
• 2.3 cups milk whole

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. To prepare custard, combine first 6 ingredients in a medium saucepan, stirring with a whisk.
2. Let stand 5 minutes. Bring to a boil over medium heat, stirring constantly. Cook for 30 seconds, stirring constantly.
3. Remove from heat. Stir in 2 tablespoons rum and extracts, and pour the mixture into a large bowl. Cover and chill 2 hours.
4. 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.
5. Serve over custard.