- Coconut Mango Malva Pudding.jpg (30.13 KiB) Viewed 356 times
Preparation Time: 20 minutes
Cooking time: 2½ - 3 hours + standing time
Serves: 12
If served as twelve portions, provides 518 cals, 43g fat (of which 19g saturates), 52g sugar and 0.5g salt per portion.
Ingredients
For the batter:
- 4 large eggs, room temperature
- 1½ cups sugar
- ¼ cup apricot preserves
- 2 tbsp butter, melted
- 395g (14oz) tinned coconut milk
- 2 tsp vanilla extract
- 2 tsp white vinegar
- 2 cups all-purpose flour
- 1¼ tsp baking soda
- 1 tsp salt
For the sauce:
- 1 cup tinned coconut milk
- ½ cup butter, melted
- ½ cup sugar
- 2 tbsp apricot preserves
- ½ tsp coconut extract
- 2 medium mangoes, peeled and chopped
- ¼ cup sweetened shredded coconut, toasted
- 225g (8oz) frozen whipped topping, thawed
Method
1. 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 quart slow cooker. Cook, covered, on high until a toothpick inserted in cake comes out with moist crumbs, 2½ - 3 hours.
2. 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 mango, coconut and a dollop of whipped topping.
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