Coconut Pudding With Raspberry Sauce

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 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.