Ingredients
1 envelope unflavored gelatin1-1/4 cups cold 2% milk, divided1/2 cup sugar1/2 teaspoon salt1 teaspoon vanilla extract1-1/3 cups sweetened shredded coconut, toasted1 cup heavy whipping cream, whippedSAUCE:1 package (10 ounces) frozen sweetened raspberries, thawed1-1/2 teaspoons cornstarch1/2 cup red currant jelly
Preparation
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.
