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.
- 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
- 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.
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.