Recipe Details
Ingredients
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1cupwhite sugar
-
1envelope (1 tablespoon)unflavored gelatin
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½teaspoonsalt
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1 ¼cupsmilk
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1teaspoonvanilla extract
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1 ⅓cupsflaked coconut
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2cupsheavy cream
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1(10 ounce) packagefrozen raspberries, thawed
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1tablespooncold water
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2teaspoonscornstarch
Cooking Directions
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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.
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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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories421 | |
| % Daily Value * | |
| Total Fat 26g |
34% |
| Saturated Fat 17g |
87% |
| Cholesterol 85mg |
28% |
| Sodium 221mg |
10% |
| Total Carbohydrate 45g |
16% |
| Dietary Fiber 3g |
10% |
| Total Sugars 39g |
|
| Protein 4g |
|
| Vitamin C 6mg |
32% |
| Calcium 91mg |
7% |
| Iron 1mg |
3% |
| Potassium 188mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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