Description

Ever wondered how to elevate a comforting dessert with vibrant, tropical flavors? Picture indulging in Coconut-Mango Malva Pudding, a South African-inspired treat where a soft, spongy cake soaked in a creamy coconut sauce meets sweet apricot preserves, juicy mangoes, and a sprinkle of toasted coconut.

Ingredients

Each ingredient in Coconut-Mango Malva Pudding contributes to its moist, creamy, and tropical profile. Substitutions make it adaptable to your pantry.

Pudding Ingredients

Large Eggs (4): Provide structure and richness. Substitution: Egg substitute or 1 cup liquid egg whites.
Sugar (1.5 cups): Sweetens the cake. Substitution: Coconut sugar or 1.25 cups brown sugar for a deeper flavor.
Apricot Preserves (¼ cup): Add tangy sweetness. Substitution: Peach preserves or orange marmalade.
Butter (2 tbsp, melted): Adds moisture and richness. Substitution: Coconut oil or margarine.
Coconut Milk (13.66 oz can): Creates a creamy, tropical batter. Substitution: Light coconut milk or almond milk with 1 tbsp coconut extract.
Vanilla Extract (2 tsp): Enhances sweetness and aroma. Substitution: Almond extract or vanilla bean paste.
White Vinegar (2 tsp): Reacts with baking soda for a light texture. Substitution: Apple cider vinegar or lemon juice.
All-Purpose Flour (2 cups): Forms the cake’s structure. Substitution: Gluten-free flour blend (1:1 ratio).
Baking Soda (1.25 tsp): Helps the cake rise. Substitution: 3.75 tsp baking powder (omit vinegar).
Salt (1 tsp): Balances sweetness. Substitution: Kosher salt or sea salt.

Sauce and Topping Ingredients

Canned Coconut Milk (1 cup): Creates a rich, creamy sauce. Substitution: Heavy cream or evaporated milk with 1 tsp coconut extract.
Butter (½ cup, melted): Adds richness to the sauce. Substitution: Coconut oil or margarine.
Sugar (½ cup): Sweetens the sauce. Substitution: Brown sugar or honey.
Apricot Preserves (2 tbsp): Enhances the sauce’s tanginess. Substitution: Peach preserves or mango chutney.
Coconut Extract (½ tsp): Boosts coconut flavor. Substitution: Vanilla extract or omit.
Medium Mangoes (2, peeled and chopped): Add fresh, juicy sweetness. Substitution: Frozen mango (thawed) or chopped peaches.
Sweetened Shredded Coconut (¼ cup, toasted): Provides crunchy, nutty garnish. Substitution: Toasted slivered almonds or omit.
Frozen Whipped Topping (8 oz, thawed): Adds a light, creamy finish. Substitution: Whipped coconut cream or fresh whipped cream.

Why These Ingredients Matter:

Eggs, coconut milk, and butter create a moist, custardy cake that absorbs the sauce beautifully.
Apricot preserves and mangoes add tangy, fruity notes that balance the sweetness.
Baking soda and vinegar ensure a light, sponge-like texture.
The coconut sauce and toppings elevate the dessert with tropical richness and freshness.

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Instructions

Prepare the Batter (10 minutes):
- In a large bowl, beat 4 large eggs, 1.5 cups sugar, ¼ cup apricot preserves, and 2 tbsp melted butter until combined.
- Add 13.66 oz can coconut milk, 2 tsp vanilla extract, and 2 tsp white vinegar; stir to combine (batter will be thin).
- In another bowl, whisk 2 cups all-purpose flour, 1.25 tsp baking soda, and 1 tsp salt.
- Gradually stir the flour mixture into the wet ingredients just until moistened (avoid overmixing). Tip: Use a hand mixer for quick blending; ensure no flour lumps remain, but don’t overwork the batter to keep it light.
Cook the Pudding (2.5-3 hours):
- Grease a 5-quart slow cooker with cooking spray or butter.
- Transfer the batter to the slow cooker.
- 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: Avoid lifting the lid during cooking to maintain heat; check at 2.5 hours, as slow cookers vary.
Make the Sauce (5 minutes):
- In a bowl, whisk 1 cup canned coconut milk, ½ cup melted butter, ½ cup sugar, 2 tbsp apricot preserves, and ½ tsp coconut extract until smooth. Tip: Whisk thoroughly to dissolve sugar; prepare sauce while the pudding cooks to save time.
Soak the Pudding (15-20 minutes):
- Poke holes all over the warm pudding with a skewer or chopstick.
- Pour the sauce evenly over the pudding, letting it soak in for 15-20 minutes. Tip: Pour sauce slowly to ensure even absorption; tilt the slow cooker slightly if needed to distribute.
Serve (5 minutes):
- Scoop portions (about ¾-1 cup each for 8-10 servings) into bowls or onto plates.
- Top each serving with ¼ cup chopped mangoes, a sprinkle of ¼ cup toasted sweetened shredded coconut (divided across servings), and a dollop of thawed whipped topping. Tip: Toast coconut in a skillet over medium heat for 2-3 minutes until golden; serve warm for the best texture and flavor.