Recipe by Kaarin
I love the combination of raspberry and coconut-it's a very stunning presentation. I use a pudding mold from my grandma. Cook time is chill time.
Top Review by sarahtharris
My mother makes this dessert for special occasions. She got it from Collier's magazine in the 1950s. It is a very pretty snow white with a sparkling red sauce, and very delicious. One detail that is missing from this recipe is that you must whip the cream before folding it with the semi-cool milk. This gives the mousse-y loft effect. Also, strain the sauce to remove the seeds. Add 1/2 c. of currant jelly to the sauce as it cooks. This gives additional body to the sauce.
- 1 cup sugar
- 1 tablespoon unflavored gelatin (1 envelope)
- 1⁄2 teaspoon salt
- 1 1⁄4 cups milk
- 1 teaspoon vanilla
- 1 1⁄3 cups flaked coconut
- 2 cups heavy cream
- 16 ounces frozen raspberries, thawed
- 1⁄4 cup sugar
- 1 tablespoon cold water
- 2 teaspoons cornstarch
Directions See How It's Made
- In medium saucepan, stir together the sugar, gelatin, salt and milk.
- Cook over medium heat until the gelatin dissolves and the mixture is clear.
- Chill till partially set.
- Stir once and add the vanilla.
- Fold in the coconut and heavy cream.
- Pour into a pudding mold and chill till firm, about 4 hours.
- To make raspberry sauce: Cook raspberries with juice, and sugar, over medium heat until boiling.
- Mix the water and cornstarch; stir into the raspberries.
- Boil rapidly for 1 minute, stirring constantly.
- Cool and serve with pudding.