Coconut Tapioca Custard With Glazed Apricots

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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

1 tablespoon water

1/4 teaspoon salt

10 apricots, each cut into 4 wedges

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