Introduction: Craving a Tropical, Comforting Dessert?
Want a warm, indulgent dessert that’s perfect for gatherings, special occasions, or a cozy night in? Coconut-Mango Malva Pudding is the ultimate recipe! This South African-inspired slow-cooker dessert combines a soft, spongy cake with a rich coconut sauce, topped with juicy mangoes, toasted coconut, and whipped topping. Infused with apricot preserves and coconut milk, it’s a tropical twist on a classic. Ready to create a crowd-pleasing, melt-in-your-mouth treat? Let’s dive into this delicious recipe!
Overview: Why Coconut-Mango Malva Pudding Is Special
Coconut-Mango Malva Pudding is a decadent, flavorful dessert that transforms a traditional South African malva pudding into a tropical delight using a slow cooker. The unique texture and sauce make it stand out. Here’s why it’s so special:
- Time Requirement: About 15 minutes prep, 2.5-3 hours cooking on High, 15-20 minutes for sauce absorption, for a total of about 3-3.5 hours.
- Difficulty Level: Easy! Simple mixing, slow-cooking, and sauce-pouring steps make it ideal for beginners or busy cooks.
- Why It’s Unique: The slow cooker creates a moist, sponge-like cake that soaks up a creamy coconut sauce, enhanced by apricot preserves for subtle fruitiness. The addition of fresh mangoes and toasted coconut brings a tropical flair, while whipped topping adds a light, creamy finish. This recipe serves 8-10, perfect for sharing at dinners, potlucks, or celebrations, with a texture that’s both comforting and exotic.
This recipe is sweet, versatile, and perfect for dessert lovers or fans of tropical, custard-like treats. Let’s get baking!
Essential Ingredients
This recipe serves 8-10 and uses pantry staples and fresh ingredients for a rich dessert. Here’s what you’ll need for the original (1x) recipe:
- For the Pudding:
- 4 large eggs
- 1-1/2 cups granulated sugar
- 1/4 cup apricot preserves
- 2 tablespoons butter, melted
- 1 can (13.66 ounces) coconut milk
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- 2 cups all-purpose flour
- 1-1/4 teaspoons baking soda
- 1 teaspoon salt
- For the Sauce:
- 1 cup canned coconut milk
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 2 tablespoons apricot preserves
- 1/2 teaspoon coconut extract
- For Serving:
- 2 medium mangoes, peeled and chopped
- 1/4 cup sweetened shredded coconut, toasted
- 1 container (8 ounces) frozen whipped topping, thawed
Why These Ingredients Matter
- Eggs: Provide structure and richness to the pudding.
- Sugar: Sweetens the cake and sauce.
- Apricot Preserves: Add subtle fruitiness and depth.
- Butter: Enhances richness and moisture.
- Coconut Milk: Brings creamy, tropical flavor to both cake and sauce.
- Vanilla, Coconut Extract: Boost sweetness and tropical notes.
- Vinegar: Reacts with baking soda for a light, spongy texture.
- Flour, Baking Soda, Salt: Form the cake’s structure and balance flavors.
- Mangoes: Add juicy, fresh tropical sweetness.
- Toasted Coconut: Provides crunch and nutty flavor.
- Whipped Topping: Adds a light, creamy finish.
Substitutions and Variations
- Eggs: Use 1 cup egg substitute for a lower-cholesterol option.
- Sugar: Replace with coconut sugar or reduce to 1-1/4 cups for less sweetness.
- Apricot Preserves: Swap with mango or peach preserves.
- Coconut Milk: Use full-fat or light canned coconut milk, or refrigerated coconut milk (increase by 2 tablespoons if thinner).
- Vinegar: Substitute with apple cider vinegar or lemon juice.
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Butter: Replace with coconut oil for a dairy-free option.
- Mangoes: Swap with pineapple chunks or peaches.
- Whipped Topping: Use coconut whipped cream or fresh whipped cream.
- Gluten-Free: Use gluten-free flour and ensure preserves and coconut milk are gluten-free.
- Spiced Version: Add 1/4 teaspoon cinnamon or cardamom to the batter.
Step-by-Step Instructions
Making Coconut-Mango Malva Pudding is straightforward, with simple mixing and a slow-cooker finish. Follow these steps for a perfect dessert!
Step 1: Prep Your Ingredients
- Melt 2 tablespoons butter for the pudding and 1/2 cup for the sauce.
- Measure 1-1/2 cups sugar, 1/4 cup apricot preserves, 1 can (13.66 ounces) coconut milk, 2 teaspoons vanilla, 2 teaspoons white vinegar for the pudding.
- Measure 1 cup coconut milk, 1/2 cup sugar, 2 tablespoons apricot preserves, 1/2 teaspoon coconut extract for the sauce.
- Whisk 2 cups flour, 1-1/4 teaspoons baking soda, 1 teaspoon salt in a bowl.
- Peel and chop 2 medium mangoes into small pieces.
- Toast 1/4 cup shredded coconut (bake at 350°F for 5-7 minutes until golden).
- Thaw 1 container (8 ounces) frozen whipped topping in the fridge.
- Grease a 5-quart slow cooker with cooking spray or butter.
Tip: Shake the coconut milk can before opening to mix the cream; chop mangoes uniformly for even topping.
Step 2: Make the Batter
- Mix Wet Ingredients: In a large bowl, beat 4 large eggs, 1-1/2 cups sugar, 1/4 cup apricot preserves, and 2 tablespoons melted butter with a whisk or electric mixer until combined and slightly frothy.
- Add Liquids: Stir in 1 can (13.66 ounces) coconut milk, 2 teaspoons vanilla extract, and 2 teaspoons white vinegar until fully blended. The batter will be thin.
- Add Dry Ingredients: Gradually stir in the flour mixture (2 cups flour, 1-1/4 teaspoons baking soda, 1 teaspoon salt) until just moistened. Avoid overmixing.
Tip: Mix wet ingredients thoroughly before adding dry to prevent lumps; use a spatula to fold in flour gently.
Step 3: Slow Cook the Pudding
- Transfer Batter: Pour the batter into the greased 5-quart slow cooker, spreading evenly.
- Cook on High: Cover and cook on High for 2.5-3 hours, until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
Tip: Check at 2.5 hours to avoid overcooking; the pudding should be spongy but set. Don’t lift the lid early to maintain heat.
Step 4: Make the Sauce
- Whisk Sauce: In a medium bowl, whisk 1 cup coconut milk, 1/2 cup melted butter, 1/2 cup sugar, 2 tablespoons apricot preserves, and 1/2 teaspoon coconut extract until smooth and fully combined.
Tip: Whisk until sugar dissolves; warm the mixture slightly (microwave 20 seconds) if preserves clump.
Step 5: Add Sauce to Pudding
- Poke Holes: Immediately after cooking, poke holes all over the warm pudding with a skewer or chopstick, about 1 inch apart.
- Pour Sauce: Slowly pour the sauce evenly over the pudding, allowing it to soak into the holes.
- Let Absorb: Let the pudding stand for 15-20 minutes to absorb the sauce fully.
Tip: Pour sauce gradually to ensure even absorption; use a ladle to distribute it across the surface.
Step 6: Serve
- Scoop Pudding: Scoop warm pudding into bowls or plates.
- Add Toppings: Top each serving with chopped mangoes, a sprinkle of toasted coconut, and a dollop of whipped topping.
- Serve Warm: Serve immediately for the best texture and flavor.
Tip: Use a large spoon to serve; add toppings just before serving to keep mangoes fresh and coconut crunchy.
Assembly: Building the Perfect Coconut-Mango Malva Pudding
Assembling Coconut-Mango Malva Pudding is all about creating a spongy, sauce-soaked dessert with vibrant toppings. Here’s how to put it together:
- Mix Batter: Combine eggs, coconut milk, and flour for a thin, pourable batter.
- Slow Cook: Cook until spongy and set.
- Make Sauce: Whisk coconut milk, butter, and preserves for a creamy sauce.
- Soak Pudding: Poke holes and pour sauce to absorb.
- Top and Serve: Add mangoes, toasted coconut, and whipped topping for a tropical finish.
Presentation Tips:
- Serve in clear glass bowls to show the soaked pudding and colorful toppings.
- Garnish with a mango slice or mint sprig for a tropical look.
- Pair with coffee, tea, or a scoop of vanilla ice cream for extra indulgence.
- Use a white or pastel plate to highlight the golden pudding and bright mangoes.
Serving Suggestions
Coconut-Mango Malva Pudding is versatile and perfect for a variety of occasions. Here are some ideas to enjoy it:
- Dinner Party Dessert: Serve with a tropical cocktail or dessert wine for a festive end.
- Holiday Treat: Offer for Easter, Thanksgiving, or Christmas with extra whipped topping.
- Brunch Sweet: Pair with fruit salad or yogurt for a decadent brunch dish.
- Potluck Star: Bring to gatherings in the slow cooker for easy serving.
- With Extras: Add a drizzle of caramel sauce or a scoop of mango sorbet.
Storage and Make-Ahead Tips
This pudding is best warm but can be stored or prepped ahead. Here’s how to keep it fresh:
- Storing Leftovers:
- Cool completely, then store pudding (without toppings) in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 325°F oven for 10-15 minutes, covered, or microwave for 1-2 minutes. Add fresh toppings after reheating.
- Make-Ahead Tips:
- Batter: Prepare batter up to 4 hours ahead; refrigerate and stir before cooking.
- Sauce: Make sauce up to 1 day ahead; refrigerate and reheat gently before pouring.
- Freezing: Freeze baked pudding (without sauce or toppings) for up to 1 month. Thaw in the fridge, reheat, then add sauce and toppings.
Tip: Store toppings separately to maintain freshness; reheat gently to preserve the spongy texture.
Recipe Variations
Coconut-Mango Malva Pudding is versatile and easy to customize. Here are some fun twists to try:
- Pineapple Malva: Swap mangoes and apricot preserves for pineapple preserves and chopped pineapple.
- Gluten-Free: Use gluten-free flour and ensure coconut milk and preserves are gluten-free.
- Dairy-Free: Replace butter with coconut oil and use coconut whipped cream.
- Chocolate Coconut: Add 1/2 cup mini chocolate chips to the batter and drizzle with chocolate sauce.
- Nutty Malva: Sprinkle 1/4 cup chopped macadamia nuts or almonds with the coconut.
- Spiced Malva: Add 1/2 teaspoon ginger or nutmeg to the batter for warmth.
- Oven Option: Bake in a greased 9×13-inch dish at 350°F for 35-40 minutes, then add sauce and toppings.
Tip: Keep the coconut-apricot-sauce base for the classic malva pudding texture.
Conclusion: Savor Your Coconut-Mango Malva Pudding!
You’ve just made Coconut-Mango Malva Pudding—a warm, tropical, and indulgent dessert that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a favorite for gatherings, holidays, or cozy nights. Whether you top it with mangoes or extra whipped topping, this pudding is sure to impress. Grab a spoon, dig into the saucy layers, and enjoy the tropical bliss. What’s your favorite dessert topping? Share your ideas in the comments, and happy cooking!
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Coconut-Mango Malva Pudding
Description
Want a warm, indulgent dessert that’s perfect for gatherings, special occasions, or a cozy night in? Coconut-Mango Malva Pudding is the ultimate recipe! This South African-inspired slow-cooker dessert combines a soft, spongy cake with a rich coconut sauce, topped with juicy mangoes, toasted coconut, and whipped topping
Ingredients
- For the Pudding:
- 4 large eggs
- 1–1/2 cups granulated sugar
- 1/4 cup apricot preserves
- 2 tablespoons butter, melted
- 1 can (13.66 ounces) coconut milk
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- 2 cups all-purpose flour
- 1–1/4 teaspoons baking soda
- 1 teaspoon salt
- For the Sauce:
- 1 cup canned coconut milk
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 2 tablespoons apricot preserves
- 1/2 teaspoon coconut extract
- For Serving:
- 2 medium mangoes, peeled and chopped
- 1/4 cup sweetened shredded coconut, toasted
- 1 container (8 ounces) frozen whipped topping, thawed
Why These Ingredients Matter
- Eggs: Provide structure and richness to the pudding.
- Sugar: Sweetens the cake and sauce.
- Apricot Preserves: Add subtle fruitiness and depth.
- Butter: Enhances richness and moisture.
- Coconut Milk: Brings creamy, tropical flavor to both cake and sauce.
- Vanilla, Coconut Extract: Boost sweetness and tropical notes.
- Vinegar: Reacts with baking soda for a light, spongy texture.
- Flour, Baking Soda, Salt: Form the cake’s structure and balance flavors.
- Mangoes: Add juicy, fresh tropical sweetness.
- Toasted Coconut: Provides crunch and nutty flavor.
- Whipped Topping: Adds a light, creamy finish.
Substitutions and Variations
- Eggs: Use 1 cup egg substitute for a lower-cholesterol option.
- Sugar: Replace with coconut sugar or reduce to 1-1/4 cups for less sweetness.
- Apricot Preserves: Swap with mango or peach preserves.
- Coconut Milk: Use full-fat or light canned coconut milk, or refrigerated coconut milk (increase by 2 tablespoons if thinner).
- Vinegar: Substitute with apple cider vinegar or lemon juice.
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Butter: Replace with coconut oil for a dairy-free option.
- Mangoes: Swap with pineapple chunks or peaches.
- Whipped Topping: Use coconut whipped cream or fresh whipped cream.
- Gluten-Free: Use gluten-free flour and ensure preserves and coconut milk are gluten-free.
- Spiced Version: Add 1/4 teaspoon cinnamon or cardamom to the batter.
Instructions
Step 1: Prep Your Ingredients
- Melt 2 tablespoons butter for the pudding and 1/2 cup for the sauce.
- Measure 1-1/2 cups sugar, 1/4 cup apricot preserves, 1 can (13.66 ounces) coconut milk, 2 teaspoons vanilla, 2 teaspoons white vinegar for the pudding.
- Measure 1 cup coconut milk, 1/2 cup sugar, 2 tablespoons apricot preserves, 1/2 teaspoon coconut extract for the sauce.
- Whisk 2 cups flour, 1-1/4 teaspoons baking soda, 1 teaspoon salt in a bowl.
- Peel and chop 2 medium mangoes into small pieces.
- Toast 1/4 cup shredded coconut (bake at 350°F for 5-7 minutes until golden).
- Thaw 1 container (8 ounces) frozen whipped topping in the fridge.
- Grease a 5-quart slow cooker with cooking spray or butter.
Tip: Shake the coconut milk can before opening to mix the cream; chop mangoes uniformly for even topping.
Step 2: Make the Batter
- Mix Wet Ingredients: In a large bowl, beat 4 large eggs, 1-1/2 cups sugar, 1/4 cup apricot preserves, and 2 tablespoons melted butter with a whisk or electric mixer until combined and slightly frothy.
- Add Liquids: Stir in 1 can (13.66 ounces) coconut milk, 2 teaspoons vanilla extract, and 2 teaspoons white vinegar until fully blended. The batter will be thin.
- Add Dry Ingredients: Gradually stir in the flour mixture (2 cups flour, 1-1/4 teaspoons baking soda, 1 teaspoon salt) until just moistened. Avoid overmixing.
Tip: Mix wet ingredients thoroughly before adding dry to prevent lumps; use a spatula to fold in flour gently.
Step 3: Slow Cook the Pudding
- Transfer Batter: Pour the batter into the greased 5-quart slow cooker, spreading evenly.
- Cook on High: Cover and cook on High for 2.5-3 hours, until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
Tip: Check at 2.5 hours to avoid overcooking; the pudding should be spongy but set. Don’t lift the lid early to maintain heat.
Step 4: Make the Sauce
- Whisk Sauce: In a medium bowl, whisk 1 cup coconut milk, 1/2 cup melted butter, 1/2 cup sugar, 2 tablespoons apricot preserves, and 1/2 teaspoon coconut extract until smooth and fully combined.
Tip: Whisk until sugar dissolves; warm the mixture slightly (microwave 20 seconds) if preserves clump.
Step 5: Add Sauce to Pudding
- Poke Holes: Immediately after cooking, poke holes all over the warm pudding with a skewer or chopstick, about 1 inch apart.
- Pour Sauce: Slowly pour the sauce evenly over the pudding, allowing it to soak into the holes.
- Let Absorb: Let the pudding stand for 15-20 minutes to absorb the sauce fully.
Tip: Pour sauce gradually to ensure even absorption; use a ladle to distribute it across the surface.
Step 6: Serve
- Scoop Pudding: Scoop warm pudding into bowls or plates.
- Add Toppings: Top each serving with chopped mangoes, a sprinkle of toasted coconut, and a dollop of whipped topping.
- Serve Warm: Serve immediately for the best texture and flavor.
Tip: Use a large spoon to serve; add toppings just before serving to keep mangoes fresh and coconut crunchy.
FAQs
Q: Is Coconut-Mango Malva Pudding healthy?
A: Eggs and mangoes provide nutrients, but sugar, butter, and coconut milk add calories and fat. Use light coconut milk, reduce sugar to 1 cup, or serve smaller portions with extra fruit for a lighter option.
Q: Can I use fresh coconut milk?
A: Yes, but canned coconut milk is thicker and richer. If using fresh, increase to 1-3/4 cups for the pudding and 1-1/4 cups for the sauce.
Q: Why is my pudding dense?
A: Overmixing or insufficient vinegar can cause this. Mix flour just until moistened and ensure vinegar is fresh for proper rise.
Q: Can I cook this on Low?
A: High is recommended for the right texture, but you can try Low for 5-6 hours, checking for doneness with a toothpick.
Q: Can I skip the sauce?
A: The sauce is key for malva pudding’s texture, but you can reduce it by half for a less saucy version.
Q: Can I freeze Coconut-Mango Malva Pudding?
A: Yes! Freeze baked pudding (without sauce or toppings) for up to 1 month. Thaw, reheat, then add sauce and fresh toppings.