Coconut Pudding With Raspberry Sauce

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.

• Ready In: 4 hrs 30 mins
• 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

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.