Coconut Pudding With Raspberry Sauce

Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

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.

Ingredients Nutrition

Directions

  1. In medium saucepan, stir together the sugar, gelatin, salt and milk.
  2. Cook over medium heat until the gelatin dissolves and the mixture is clear.
  3. Chill till partially set.
  4. Stir once and add the vanilla.
  5. Fold in the coconut and heavy cream.
  6. Pour into a pudding mold and chill till firm, about 4 hours.
  7. To make raspberry sauce: Cook raspberries with juice, and sugar, over medium heat until boiling.
  8. Mix the water and cornstarch; stir into the raspberries.
  9. Boil rapidly for 1 minute, stirring constantly.
  10. Cool and serve with pudding.

Reviews

(1)
Most Helpful

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.

sarahtharris October 08, 2007

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