Ingredients
1cupwhite sugar
1tbspunflavored gelatin,(1 envelope)
½tspsalt
1¼cupsmilk
1tspvanilla extract
1⅓cupsflaked coconut
2cupsheavy cream
10ozfrozen raspberries,(1 package), thawed
1tbspcold water
2tspcornstarch
Preparation
In a medium saucepan, stir together the sugar, gelatin and salt. Mix in the milk. Cook over medium heat until the gelatin is dissolved and clear.
Remove from heat and chill until partially set. Stir once and add vanilla. Fold in the coconut and heavy cream.
Pour into a pudding mold. Chill for about 4 hours until firm.
Pour the raspberries with juice, into a medium saucepan. Cook over medium heat until boiling.
Mix together the water and cornstarch, then stir into the raspberries. Boil rapidly for 1 minute, stirring constantly.
Cool before serving with pudding, and enjoy!
