1 cup sugar
1 envelope (1 tablespoon) unflavored gelatin
1/2 teaspoon salt
1 1/4 cups milk
1 teaspoon vanilla
1 1/3 cups flaked coconut
2 cups whipping cream, whipped
Crimson Raspberry Sauce
1 package (10 ounces) frozen red raspberries
1 1/2 teaspoons cornstarch
1/2 cup currant jelly
1. In medium saucepan, thoroughly mix sugar, gelatin, and salt; add milk. Stir
over medium heat until gelatin and sugar are dissolved. Chill until partially
2. Add vanilla. Fold in coconut, then whipped cream. Rinse 1 1/2-quart mold in
cold water, pile in pudding, and chill until firm, at least 4 hours.
3. Un-mold. Serve with Crimson Raspberry Sauce.
To make sauce:
Thaw and crush raspberries. Combine with cornstarch in medium saucepan. Add
currant jelly. Bring to boiling. Cook over medium heat and stir constantly until
clear and slightly thick. Strain and cool.
Chilling time: 4 hours