Coconut Tapioca Custard With Glazed Apricots

• 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.

custard, milk, sugar, tapioca, salt, light coconut milk, eggs, white rum, vanilla, coconut, apricot preserves, white rum, water, salt, wedges

Taken from www.myrecipes.com/recipe/coconut-tapioca-custard-with-glazed-apricots (may not work)