Introduction: Craving a Luscious, Tropical Dessert That’s Easy to Make?
Ever wanted a dessert that’s warm, spongy, and bursting with tropical flavors? Coconut-Mango Malva Pudding is the perfect recipe! This South African-inspired slow-cooker dessert combines a fluffy cake with creamy coconut milk, tangy apricot, and a sweet, buttery sauce, topped with fresh mangoes and whipped cream. Ideal for dinner parties, holiday treats, or cozy nights in, this pudding is a showstopper that’s simple to prepare. Ready to create a delicious, tropical-inspired dessert with minimal effort? Let’s dive into this amazing recipe!
Overview: Why Coconut-Mango Malva Pudding is Special
Coconut-Mango Malva Pudding is a delightful twist on a the traditional South African malva pudding, infusing it with coconut and mango for a tropical flair. The slow cooker makes it easy, and the sauce soak creates a rich, moist texture. Here’s why it’s so special:
- Time Requirement: About 15 minutes prep, 2.5-3 hours cooking on High, plus 15-20 minutes soaking, for a total of about 3-3.5 hours (mostly hands-off).
- Difficulty Level: Easy! Perfect for beginners or anyone wanting a low-effort, high-flavor dessert.
- Why It’s Unique: The slow cooker creates a soft, spongy cake that absorbs a sweet coconut sauce, while the mango and toasted coconut add a fresh, tropical twist. This dessert balances creamy, tangy, and sweet flavors, making it a perfect indulgent yet approachable treat for any occasion.
This recipe is indulgent, vibrant, and perfect for dessert lovers or fans of tropical flavors. Let’s get cooking!
Essential Ingredients
This recipe serves 8-10 and uses simple ingredients for a rich, tropical pudding. Here’s what you’ll need for the original (1x) recipe:
- For the Pudding:
- 4 large eggs
- 1-1/2 cups sugar
- 1/4 cup all-purpose 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 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’s cake base.
- Sugar and Apricot Preserves: Add sweetness and a subtle fruity tang to the batter and sauce.
- Coconut Milk: Brings creamy, tropical flavor to both the pudding and sauce.
- Butter: Adds richness and helps create a moist texture.
- Vanilla and Coconut Extract: Enhance the tropical and sweet notes.
- White Vinegar: Reacts with baking soda for a light, fluffy texture.
- Flour, Baking Soda, Salt: Form the cake’s structure and balance flavors.
- Mangoes: Add fresh, juicy sweetness and vibrant color.
- Toasted Coconut: Provides crunch and reinforces the coconut flavor.
- Whipped Topping: Offers a cool, creamy contrast to the warm pudding.
Substitutions and Variations
- Coconut Milk: Swap with whole milk or almond milk for a less tropical flavor (canned coconut milk is richer than refrigerated).
- Apricot Preserves: Use peach or mango preserves for a different fruity note.
- Butter: Replace with margarine or coconut oil for a dairy-free option.
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Eggs: Substitute with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for vegan (pair with dairy-free alternatives).
- Sugar: Reduce to 1 cup in the pudding or use a sugar substitute like stevia.
- Mangoes: Swap with pineapple, peaches, or berries for a different fruit topping.
- Whipped Topping: Use whipped coconut cream or omit for a lighter dessert.
- Gluten-Free: Use gluten-free flour and check preserves and coconut for additives.
- Lower Sugar: Use sugar-free preserves and reduce sugar in the sauce to 1/4 cup.
Step-by-Step Instructions
Making Coconut-Mango Malva Pudding is simple, with the slow cooker creating a tender cake and a quick sauce soak adding decadence. Follow these steps for a perfect dessert every time!
Step 1: Prep Your Ingredients
- Melt 2 tablespoons butter for the pudding and 1/2 cup for the sauce.
- Measure 1 can (13.66 ounces) coconut milk for the pudding and 1 cup for the sauce.
- Peel and chop 2 medium mangoes.
- Toast 1/4 cup sweetened 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.
Tip: Prep mangoes and toast coconut while the pudding cooks to save time.
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 until combined.
- Add Liquids: Stir in 1 can (13.66 ounces) coconut milk, 2 teaspoons vanilla extract, and 2 teaspoons white vinegar. The batter will be thin.
- Mix Dry Ingredients: In another bowl, whisk 2 cups all-purpose flour, 1-1/4 teaspoons baking soda, and 1 teaspoon salt.
- Combine: Gradually stir the flour mixture into the wet ingredients, mixing just until moistened.
Tip: Don’t overmix to keep the pudding light and fluffy.
Step 3: Cook the Pudding
- Transfer to Slow Cooker: Pour the batter into the greased 5-quart slow cooker.
- Cook: 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; avoid lifting the lid too often to maintain heat.
Step 4: Make the Sauce
- Whisk Sauce: In a bowl, whisk 1 cup canned coconut milk, 1/2 cup melted butter, 1/2 cup sugar, 2 tablespoons apricot preserves, and 1/2 teaspoon coconut extract until smooth.
Tip: Whisk until sugar dissolves for a silky sauce.
Step 5: Soak the Pudding
- Poke Holes: Poke holes all over the warm pudding with a skewer or chopstick.
- Pour Sauce: Pour the sauce evenly over the pudding.
- Let Soak: Let stand for 15-20 minutes to allow the pudding to absorb the sauce.
Tip: Pour slowly to ensure even absorption; some sauce may pool on top.
Step 6: Serve
- Scoop or cut the pudding into portions and serve warm. Top each serving with chopped mangoes, a sprinkle of toasted shredded coconut, and a dollop of whipped topping.
Assembly: Building the Perfect Coconut-Mango Malva Pudding
Assembling Coconut-Mango Malva Pudding is all about creating a spongy, saucy dessert with vibrant tropical toppings. Here’s how to put it together:
- Make the Batter: Combine eggs, coconut milk, and flour for a light, fluffy base.
- Cook the Pudding: Slow-cook until tender and just set.
- Soak with Sauce: Pour coconut-butter sauce over the warm pudding for a moist, rich texture.
- Top and Serve: Add mangoes, toasted coconut, and whipped topping for a fresh, creamy finish.
Presentation Tips:
- Serve in bowls or on dessert plates to showcase the saucy pudding and colorful toppings.
- Garnish with extra mango chunks, a dusting of powdered sugar, or a mint leaf for elegance.
- Pair with coffee, tea, or a tropical cocktail like a piña colada for a complete experience.
- Use white or vibrant bowls to highlight the pudding’s golden hue and bright toppings.
Storage and Make-Ahead Tips
Coconut-Mango Malva Pudding is best fresh but can be stored for later. Here’s how to keep it fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 4 days (without toppings).
- Reheating: Reheat in a 325°F oven for 10-15 minutes, covered with foil, or microwave for 1-2 minutes per serving. Add fresh toppings after reheating.
- Make-Ahead Tips:
- Pudding: Bake the pudding up to 1 day ahead; refrigerate without sauce. Reheat in the slow cooker on Low for 30 minutes, then add sauce.
- Sauce: Prepare sauce up to 2 days ahead; refrigerate and warm gently before pouring.
- Toppings: Toast coconut up to 2 days ahead; store in an airtight container. Chop mangoes just before serving.
- Freezing: Freeze baked pudding (without sauce or toppings) for up to 2 months. Thaw in the fridge, reheat, and add sauce and toppings fresh.
Tip: Add whipped topping and mangoes after reheating to keep them fresh.
Recipe Variations
Coconut-Mango Malva Pudding is versatile and easy to customize. Here are some fun twists to try:
- Different Fruit: Swap mangoes with pineapple, peaches, or berries for a new flavor.
- Nutty Crunch: Add 1/4 cup chopped macadamia nuts or almonds to the batter or as a topping.
- Chocolate Twist: Swirl 1/4 cup chocolate chips into the batter before cooking.
- Gluten-Free: Use gluten-free flour and check preserves and coconut for additives.
- Lower Sugar: Use sugar-free preserves, reduce sugar to 1 cup in the pudding, and 1/4 cup in the sauce.
- Spiced Up: Add 1/4 teaspoon cinnamon or ginger to the batter for warmth.
- Oven-Baked: Bake in a greased 9×13-inch dish at 350°F for 30-35 minutes, then add sauce and soak.
Tip: Keep the coconut milk and apricot preserves for the signature malva flavor.
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, flavorful, and so versatile you can make it your own. Whether you top it with mangoes and whipped cream or try a new variation, it’s sure to impress. Scoop out a portion, enjoy the saucy goodness, and savor the tropical vibes. What’s your favorite tropical dessert topping? Share your ideas in the comments, and happy cooking!
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Coconut-Mango Malva Pudding
Description
Ever wanted a dessert that’s warm, spongy, and bursting with tropical flavors? Coconut-Mango Malva Pudding is the perfect recipe! This South African-inspired slow-cooker dessert combines a fluffy cake with creamy coconut milk, tangy apricot, and a sweet, buttery sauce, topped with fresh mangoes and whipped cream.
Ingredients
- For the Pudding:
- 4 large eggs
- 1–1/2 cups sugar
- 1/4 cup all-purpose 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 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’s cake base.
- Sugar and Apricot Preserves: Add sweetness and a subtle fruity tang to the batter and sauce.
- Coconut Milk: Brings creamy, tropical flavor to both the pudding and sauce.
- Butter: Adds richness and helps create a moist texture.
- Vanilla and Coconut Extract: Enhance the tropical and sweet notes.
- White Vinegar: Reacts with baking soda for a light, fluffy texture.
- Flour, Baking Soda, Salt: Form the cake’s structure and balance flavors.
- Mangoes: Add fresh, juicy sweetness and vibrant color.
- Toasted Coconut: Provides crunch and reinforces the coconut flavor.
- Whipped Topping: Offers a cool, creamy contrast to the warm pudding.
Substitutions and Variations
- Coconut Milk: Swap with whole milk or almond milk for a less tropical flavor (canned coconut milk is richer than refrigerated).
- Apricot Preserves: Use peach or mango preserves for a different fruity note.
- Butter: Replace with margarine or coconut oil for a dairy-free option.
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Eggs: Substitute with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for vegan (pair with dairy-free alternatives).
- Sugar: Reduce to 1 cup in the pudding or use a sugar substitute like stevia.
- Mangoes: Swap with pineapple, peaches, or berries for a different fruit topping.
- Whipped Topping: Use whipped coconut cream or omit for a lighter dessert.
- Gluten-Free: Use gluten-free flour and check preserves and coconut for additives.
- Lower Sugar: Use sugar-free preserves and reduce sugar in the sauce to 1/4 cup.
Instructions
Step 1: Prep Your Ingredients
- Melt 2 tablespoons butter for the pudding and 1/2 cup for the sauce.
- Measure 1 can (13.66 ounces) coconut milk for the pudding and 1 cup for the sauce.
- Peel and chop 2 medium mangoes.
- Toast 1/4 cup sweetened 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.
Tip: Prep mangoes and toast coconut while the pudding cooks to save time.
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 until combined.
- Add Liquids: Stir in 1 can (13.66 ounces) coconut milk, 2 teaspoons vanilla extract, and 2 teaspoons white vinegar. The batter will be thin.
- Mix Dry Ingredients: In another bowl, whisk 2 cups all-purpose flour, 1-1/4 teaspoons baking soda, and 1 teaspoon salt.
- Combine: Gradually stir the flour mixture into the wet ingredients, mixing just until moistened.
Tip: Don’t overmix to keep the pudding light and fluffy.
Step 3: Cook the Pudding
- Transfer to Slow Cooker: Pour the batter into the greased 5-quart slow cooker.
- Cook: 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; avoid lifting the lid too often to maintain heat.
Step 4: Make the Sauce
- Whisk Sauce: In a bowl, whisk 1 cup canned coconut milk, 1/2 cup melted butter, 1/2 cup sugar, 2 tablespoons apricot preserves, and 1/2 teaspoon coconut extract until smooth.
Tip: Whisk until sugar dissolves for a silky sauce.
Step 5: Soak the Pudding
- Poke Holes: Poke holes all over the warm pudding with a skewer or chopstick.
- Pour Sauce: Pour the sauce evenly over the pudding.
- Let Soak: Let stand for 15-20 minutes to allow the pudding to absorb the sauce.
Tip: Pour slowly to ensure even absorption; some sauce may pool on top.
Step 6: Serve
- Scoop or cut the pudding into portions and serve warm. Top each serving with chopped mangoes, a sprinkle of toasted shredded coconut, and a dollop of whipped topping.
FAQs
Q: Is Coconut-Mango Malva Pudding healthy?
A: Eggs provide protein, and mangoes add vitamins, but the sugar, butter, and coconut milk are high in fat and calories. Use low-fat coconut milk, reduce sugar, or use a sugar substitute for a lighter option. Pair with fresh fruit for balance.
Q: Can I use fresh coconut milk?
A: Yes! Use 1-1/2 cups fresh coconut milk for the pudding and 1 cup for the sauce, but ensure it’s unsweetened to control sweetness.
Q: Can I cook this on Low?
A: High is best for a set texture, but you can try Low for 4-5 hours, checking for a toothpick with moist crumbs. Low may result in a softer pudding.
Q: Can I make this without a slow cooker?
A: Yes! Bake the batter in a greased 9×13-inch dish at 350°F for 30-35 minutes, until a toothpick has moist crumbs. Poke holes, pour sauce, and soak as directed.
Q: Why is my pudding dense?
A: Overmixing the batter or using cold ingredients can cause density. Mix just until combined, and ensure eggs and coconut milk are at room temperature.
Q: Can I freeze Coconut-Mango Malva Pudding?
A: Yes! Freeze the baked pudding (without sauce or toppings) for up to 2 months. Thaw in the fridge, reheat, and add sauce and toppings fresh.