Snowflake Pudding Recipe
Snowflake Pudding Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 envelope unflavored gelatin
  • 1-1/4 cups cold 2% 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 1/4 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; 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; cook and stir for 2 minutes or until thickened. Chill for at least 1 hour. Serve with pudding. Yield: 6 servings.
Originally published as Snowflake Pudding in Country Woman Christmas Annual 1999, p42

Nutritional Facts

1 serving: 453 calories, 23g fat (16g saturated fat), 58mg cholesterol, 294mg sodium, 60g carbohydrate (53g sugars, 3g fiber), 4g protein.

  • 1 envelope unflavored gelatin
  • 1-1/4 cups cold 2% 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
  1. In a small saucepan, sprinkle gelatin over 1/4 cup milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved.
  2. 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; refrigerate for at least 2 hours.
  3. 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; cook and stir for 2 minutes or until thickened. Chill for at least 1 hour. Serve with pudding. Yield: 6 servings.
Originally published as Snowflake Pudding in Country Woman Christmas Annual 1999, p42

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MY REVIEW
pretzeld User ID: 5747609 90134
Reviewed Feb. 10, 2012

"Are you kidding me? 60g of fat in 2/3 cup pudding? That's a bowl of stroke!"

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