Ingredients for Coconut Pudding With Raspberry Sauce
- 1 ½ cups granulated sugar
- Unflavored Gelatin
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 teaspoon vanilla extract
- Flaked Coconut
- 1 cup heavy cream
- Frozen Raspberries
- Cold Water
- 1 tablespoon cornstarch
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How to Make Coconut Pudding With Raspberry Sauce
- In a medium saucepan, combine 1/2 cup granulated sugar, 1 tablespoon unflavored gelatin, 1/4 teaspoon salt, and 2 cups whole milk.
- Cook over medium heat, stirring constantly, until the gelatin dissolves completely and the mixture is clear and smooth (about 5-7 minutes).
- Pour the mixture into a bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill until partially set (about 1-2 hours).
- Once partially set, stir in 1 teaspoon vanilla extract.
- Gently fold in 1 cup shredded sweetened coconut and 1 cup heavy cream until just combined.
- Pour the mixture into a greased pudding mold (preferably 1.5 quart) and chill until completely firm, at least 4 hours, or preferably overnight.
- **To make the Raspberry Sauce:** In a small saucepan, combine 2 cups fresh raspberries, 1/4 cup raspberry juice, and 1/4 cup granulated sugar.
- Cook over medium heat, stirring occasionally, until the raspberries have softened and released their juices (about 5 minutes).
- In a small bowl, whisk together 2 tablespoons cold water and 1 tablespoon cornstarch until smooth.
- Stir the cornstarch mixture into the raspberries and bring to a boil, stirring constantly, until the sauce has thickened (about 1 minute).
- Remove from heat and let cool completely before serving. Strain the sauce if desired for a smoother texture.
- To serve, unmold the coconut pudding onto a serving plate and top generously with the raspberry sauce.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
196g
Fat
90g
Carbs
18g
