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.