Unaccustomed to the consistency of this traditional recipe, I made it twice to be sure I was doing it correctly. It turned out the same both times: somewhere between a cake and a firm custardy pudding. I realized that this is a specialty of Malagasy culture. You will just have to see for yourself. I noticed it becomes progressively firmer after several hours or overnight in the refrigerator and the fruit settles at the top. I'd love to hear your thoughts! Don't forget that in Madagascar they tend to have a heavier hand with the sugar. Feel free to cut down the sugar and substitute coconut sugar if you prefer. You can also reduce the amount of fruit.