Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
3 hrs 45 mins
Total Time:
4 hrs 30 mins
Servings:
8
Ingredients
Directions
Stir sugar, gelatin, and salt together in a medium saucepan. Add milk; cook and stir over medium heat until gelatin is dissolved. Remove from heat and chill until partially set.
Stir once and add vanilla. Fold in coconut and heavy cream.
Pour into a pudding mold. Chill until firm, about 4 hours.
To make raspberry sauce: Pour raspberries with juice, into a medium saucepan. Cook over medium heat until boiling. Mix together water and cornstarch; stir into the raspberries. Boil rapidly for one minute, stirring constantly.
Cool before serving with pudding.
Nutrition Facts (per serving)
421
Calories
26g
Fat
45g
Carbs
4g
Protein
