Ingredients
- 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
Description
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