Coconut Pudding With Raspberry Sauce
- Ready In:
- 4hrs 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.