Ingredients4 h 30 m servings 421 cals
- In a medium saucepan, stir together the sugar, gelatin and salt. Mix in the milk. Cook over medium heat until gelatin is dissolved and clear. Remove from heat and chill until partially set. Stir once and add vanilla. Fold in the 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.
Per Serving: 421 calories; 26.3 g fat; 44.8 g carbohydrates; 3.9 g protein; 85 mg cholesterol; 221 mg sodium. Full nutrition
ReviewsRead all reviews 5
Reduced calories by using skim milk; equal parts fat-free half-and-half and skim evaporated milk instead of heavy cream; low-fat unsweetened organic coconut; and sugar-free almond syrup instead ...
so good. i am however a coconut lover. the only thing i didn't like about it was that the raspberry sauce has seeds. if you don't chew it (which is hard for me not to do) it's wonderful. i want ...
this is the best pudding i have ever tasted! and sucha an origional name, too!