Name: Coconut-Mango Malva Pudding
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 4 large eggs -; 1-1/2 cups 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 -; Sauce: -; 1 cup canned coconut milk -; 1/2 cup butter, melted -; 1/2 cup sugar -; 2 tablespoons apricot preserves -; 1/2 teaspoon coconut extract -; 2 medium mangoes, peeled and chopped -; 1/4 cup sweetened shredded coconut, toasted -; 1 container (8 ounces) frozen whipped topping, thawed -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Coconut-Mango Malva Pudding

1. 4 large eggs -

2. 1-1/2 cups sugar -

3. 1/4 cup apricot preserves -

4. 2 tablespoons butter, melted -

5. 1 can (13.66 ounces) coconut milk -

6. 2 teaspoons vanilla extract -

7. 2 teaspoons white vinegar -

8. 2 cups all-purpose flour -

9. 1-1/4 teaspoons baking soda -

10. 1 teaspoon salt -

11. Sauce: -

12. 1 cup canned coconut milk -

13. 1/2 cup butter, melted -

14. 1/2 cup sugar -

15. 2 tablespoons apricot preserves -

16. 1/2 teaspoon coconut extract -

17. 2 medium mangoes, peeled and chopped -

18. 1/4 cup sweetened shredded coconut, toasted -

19. 1 container (8 ounces) frozen whipped topping, thawed -

How to cook deliciously - Coconut-Mango Malva Pudding

1. Stage

In large bowl, beat eggs, sugar, apricot preserves and butter until combined. Add coconut milk, vanilla and vinegar; stir to combine (batter will be thin). In another bowl, whisk flour, baking soda and salt. Gradually stir flour mixture into batter just until moistened. Transfer to a greased 5-qt. slow cooker. Cook, covered, on high until a toothpick inserted in cake comes out with moist crumbs, 2-1/2 to 3 hours.

2. Stage

Meanwhile, for sauce, whisk together coconut milk, butter, sugar, apricot preserves and extract until smooth. Poke holes in warm cake with a skewer or chopstick. Pour mixture evenly over pudding; let stand to allow pudding to absorb sauce, 15-20 minutes. Serve with chopped mangoes, coconut and a dollop of whipped topping.