1. Prepare Slow Cooker and Start Pudding Batter:

• Generously grease the insert of your 5-quart (or 6-quart) slow cooker.
• In a large mixing bowl, beat the room temperature eggs, 1 1/2 cups granulated sugar, 1/4 cup apricot preserves, and 2 tablespoons melted butter with an electric mixer (or vigorously by hand) until well combined.
• Add the 1 can of coconut milk, 2 teaspoons vanilla extract, and 2 teaspoons white vinegar to the bowl. Stir with a whisk or spatula until just combined. The batter will be thin at this stage.

2. Combine Dry Ingredients and Finish Batter:

• In a separate medium bowl, whisk together the 2 cups of all-purpose flour, 1 1/4 teaspoons baking soda, and 1 teaspoon salt.
   
• Gradually add the dry ingredient mixture to the wet ingredient mixture in the large bowl. Stir gently with a spatula or on low speed with a mixer just until moistened and combined. Do not overmix; a few small lumps are okay.

3. Cook Pudding in Slow Cooker:

• Pour the prepared batter into the greased slow cooker insert, spreading it into an even layer.
• Cover the slow cooker securely with its lid.
• Cook on the HIGH setting for 2 1/2 to 3 hours. The pudding is done when it’s puffed, set around the edges, and a toothpick inserted into the center of the cake-like pudding comes out with moist crumbs attached (it shouldn’t be wet batter).

4. Make the Soaking Sauce:

• About 15-20 minutes before the pudding is expected to be done, prepare the sauce.
• In a medium bowl, whisk together the 1 cup canned coconut milk, ½ cup melted unsalted butter, ½ cup granulated sugar, 2 tablespoons apricot preserves, and ½ teaspoon coconut extract until smooth and the sugar is mostly dissolved.

5. Poke Pudding and Add Sauce:

• Once the pudding is cooked, turn off the slow cooker.
• Immediately, while the pudding is still warm, use a skewer, chopstick, or the handle of a wooden spoon to poke holes all over the surface of the pudding.
• Slowly and evenly pour the prepared coconut-apricot sauce mixture all over the warm, poked pudding.
• Let the pudding stand, uncovered or loosely covered, for about 15-20 minutes to allow it to absorb the sauce.
   

6. Serve:

• While the pudding soaks, prepare your toppings. Peel and chop the fresh mangoes. Ensure your shredded coconut is toasted (you can do this briefly in a dry skillet over medium-low heat or in a toaster oven until lightly golden – watch carefully!). Ensure whipped topping is thawed.
• Serve the Coconut-Mango Malva Pudding warm, scooped directly from the slow cooker into bowls.
• Top each serving generously with the chopped fresh mangoes, a sprinkle of toasted shredded coconut, and a dollop of thawed whipped topping. Enjoy this tropical delight!