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

1. 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.
2. 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.
3. 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

1. Transfer Batter: Pour the batter into the greased 5-quart slow cooker, spreading evenly.
2. 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

1. Poke Holes: Immediately after cooking, poke holes all over the warm pudding with a skewer or chopstick, about 1 inch apart.
2. Pour Sauce: Slowly pour the sauce evenly over the pudding, allowing it to soak into the holes.
3. 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

1. Scoop Pudding: Scoop warm pudding into bowls or plates.
2. Add Toppings: Top each serving with chopped mangoes, a sprinkle of toasted coconut, and a dollop of whipped topping.
3. 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.