Name: Coconut-Mango Malva Pudding
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 12 servings
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

My friend shared this amazing malva pudding recipe with me. Malva pudding is a dense, spongy cake drenched in a rich, sticky butter sauce. My slow-cooker, tropical spin incorporates a creamy coconut sauce and juicy mangoes! —Carmell Childs, Orangeville, Utah

Test Kitchen Tips

What can I use besides apricot preserves?

This recipe can be made with store-bought apricot jam versus preserves.

What should I serve with this malva pudding recipe?

Serve with vanilla frozen yogurt or ice cream!

TEST KITCHEN APPROVED

Coconut-Mango Malva Pudding

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Yield:12 servings

Prep:20 min

Cook:2 hours 30 min

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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

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Directions

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.

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.<br data-original-title=" title=">

Nutrition Facts

1 serving: 518 calories, 24g fat (19g saturated fat), 87mg cholesterol, 452mg sodium, 71g carbohydrate (52g sugars, 2g fiber), 6g protein.

Tester

Josh Rink

As a culinary producer at Taste of Home, Josh Rink combines his artistic talents with a lifelong love of food. While pursuing an education in fine arts, he worked as a barista, baker and caterer. Josh has also worked in visual merchandising for Pottery Barn and the Field Museum in Chicago. Now, you’ll find him in our Test Kitchen styling and shoo...