• 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.