03/02/2026
A comforting classic with a tropical twist, this Coconut Malva Pudding with Passion Fruit Custard is ideal for hot food counters, catering menus or plated service.
Coconut Malva Pudding with Passion Fruit Custard
(Serves 8 to 10)
Ingredients
Coconut Malva Pudding
• 500 g (1 sachet) Master Sweet Batter R/P (08169050)
• 15 g (1½ Tbsp) Bicarbonate of soda
• 440 ml (1¾ cups) Water
• 100 g (2 large) Eggs
• 65 g (3 Tbsp) Apricot jam
• 15 ml (1 Tbsp) White vinegar
Sauce
• 190 g (¾ cup) Butter/Margarine
• 440 ml (1¾ cups) Coconut milk
• 350 g (1¾ cups) White sugar
Passion Fruit Custard
• 250 g (½ sachet) Instant Custard Powder (08957030)
• 1.5 L (6 cups) Milk
• 115 g (1 tub) Passion fruit pulp
Method
For the Coconut Malva Pudding:
Preheat the oven to 160 °C and grease an oven dish with non-stick spray. Sift together the Master Sweet Batter and bicarbonate of soda. In a separate bowl, whisk together the water, eggs, apricot jam and vinegar. Add the wet ingredients to the dry ingredients and whisk gently for ±1 minute until smooth. Pour the batter into the prepared dish, cover tightly with foil and bake for ±30 minutes, or until cooked through. Bake immediately and do not allow the batter to stand for longer than 10 minutes before baking.
For the Sauce:
Combine the butter/margarine, coconut milk and sugar in a saucepan. Bring to a gentle simmer and cook for ±5 minutes, stirring occasionally until the butter has melted and the sugar dissolved. Remove the pudding from the oven, remove the foil and prick the sponge with a fork. Pour the hot sauce evenly over the pudding, cover again with foil and allow to stand for ±10 minutes to absorb.
For the Passion Fruit Custard:
Whisk the Instant Custard Powder into the milk for ±2 minutes until thickened. Stir through the passion fruit pulp. Serve warm with custard poured over.
Chef’s Tip:
For a thicker custard, use 1.25 L (5 cups) milk with 250 g (½ sachet) Instant Custard Powder.
View the full recipe here: https://delispices.co.za/recipes/coconut-malva-pudding/
