Taste of Home
Snowflake Pudding
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 6 servings.
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.
Ingredients
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1 envelope unflavored gelatin
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1-1/4 cups cold 2% milk, divided
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1/2 cup sugar
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1/2 teaspoon salt
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1 teaspoon vanilla extract
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1-1/3 cups sweetened shredded coconut, toasted
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1 cup heavy whipping cream, whipped
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SAUCE:
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1 package (10 ounces) frozen sweetened raspberries, thawed
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1-1/2 teaspoons cornstarch
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1/2 cup red currant jelly
Directions
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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.
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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.
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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.
Nutrition Facts
1 serving: 453 calories, 23g fat (16g saturated fat), 58mg cholesterol, 294mg sodium, 60g carbohydrate (53g sugars, 3g fiber), 4g protein.
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