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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Flakes of coconut give my pudding it's snow-like texture and plenty of taste besides! The crimson currant-raspberry sauce is delicious and pretty, too. Ingredients:
1 envelope unflavored gelatin |
1-1/4 cups cold 2% milk, divided |
1/2 cup sugar |
1/2 teaspoon salt |
1 teaspoon vanilla extract |
1-1/3 cups flaked coconut, toasted |
1 cup heavy whipping cream, whipped |
sauce: |
1 package (10 ounces) frozen sweetened raspberries, thawed |
1-1/2 teaspoons cornstarch |
1/2 cup red currant jelly |
Directions:
1. In a small saucepan, sprinkle gelatin over 1/4 cup milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved.
2. In a large saucepan, combine the sugar, salt and remaining milk; heat just until sugar is dissolved. Remove from the heat; stir in gelatin mixture and vanilla. Refrigerate until partially set. Fold in coconut and whipped cream. Pour into dessert dishes; refrigerate for at least 2 hours.
3. Meanwhile, strain raspberries to remove seeds. In a small saucepan, combine the cornstarch, raspberry pulp and currant jelly; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Chill for at least 1 hour. Serve with pudding. Yield: 6 servings.
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