Ingredients
8
8 servings
- •1 cup white sugar
- •1 envelope (1 tablespoon) unflavored gelatin
- •0.5 teaspoon salt
- •1.25 cups milk
- •1 teaspoon vanilla extract
- •1.3333333730698 cups flaked coconut
- •2 cups heavy cream
- •1 (10 ounce) package frozen raspberries, thawed
- •1 tablespoon cold water
- •2 teaspoons cornstarch
Instructions
- In a medium saucepan, stir together the sugar, gelatin and salt. Mix in the milk. Cook over medium heat until gelatin is dissolved and clear. Remove from heat and chill until partially set. Stir once and add vanilla. Fold in the coconut and heavy cream. Pour into a pudding mold. Chill until firm, about 4 hours.
- To make raspberry sauce: Pour raspberries with juice, into a medium saucepan. Cook over medium heat until boiling. Mix together water and cornstarch; stir into the raspberries. Boil rapidly for one minute, stirring constantly. Cool before serving with pudding.
Nutritional Facts
Per 8 servings
- Calories: 421
- Carbohydrate: 45g
- Fat: 26g
- Fiber: 3g
- Protein: 4g
- Sugar: 39g
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