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Snowflake Pudding

 Snowflake Pudding
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.
6 ServingsPrep: 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

2 of 2

Snowflake Pudding (continued)

Directions (continued)

  • thickened. Chill for at least 1 hour. Serve with pudding. Yield: 6
  • servings.
Nutritional Facts: 1 serving equals 453 calories, 23 g fat (16 g saturated fat), 58 mg cholesterol, 294 mg sodium, 60 g carbohydrate, 3 g fiber, 4 g protein.