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Snowflake Pudding Recipe

Photo by: Taste of Home

Flakes of coconut give my pudding it's snow-like texture— and plenty of taste besides! The crimson currant-raspberry sauce is delicious and pretty, too.

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6 Servings
Prep: 10 min. Cook: 10 min. + chilling

Ingredients

1 envelope unflavored gelatin
1-1/4 cups cold milk, divided
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/3 cups flaked coconut, toasted
1 cup heavy whipping cream, whipped
SAUCE:
1 package (10 ounces) frozen sweetened raspberries, thawed
1-1/2 teaspoons cornstarch
1/2 cup red currant jelly

Directions

In a small saucepan, sprinkle gelatin over 1/cup milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved.
In a large saucepan, combine the sugar, salt and remaining milk; heat just until sugar is dissolved. Remove from the heat; stir in gelatin mixture and vanilla. Refrigerate until partially set. Fold in coconut and whipped cream. Pour into dessert dishes or small bowls; refrigerate for at least 2 hours.
Meanwhile, strain raspberries to remove seeds. In a small saucepan, combine the cornstarch, raspberry pulp and currant jelly; stir until smooth. Bring to a boil; boil and stir for 2 minutes or until. Chill for at least 1 hour. Serve with sauce. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 763 calories, 60 g fat (39 g saturated fat), 157 mg cholesterol, 654 mg sodium, 58 g carbohydrate, 3 g fiber, 3 g protein.

Snowflake Pudding published in Country Woman Christmas Annual 1999, p42

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