Snowflake Pudding

Name: Snowflake Pudding
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings.
Ingredients: 1 envelope unflavored gelatin; 1-1/4 cups cold 2% milk, divided; 1/2 cup Sugar In The Raw; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1-1/3 cups sweetened shredded 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

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

1 envelope unflavored gelatin
1-1/4 cups cold 2% milk, divided
1/2 cup Sugar In The Raw
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/3 cups sweetened shredded 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.