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Snow Pudding

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    4 h 30 m
TAMISANGELS

TAMISANGELS

This was my grandmothers recipe. Use your favorite mold! Allow about 4 hours to chill.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

vkrn
7

vkrn

10/22/2006

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 of sugar (didn't have vanilla). Delicious!

tasha
5

tasha

11/19/2007

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 to try it again with cherry sauce. can you get frozen raspberrys without seeds?

LOVERS
5

LOVERS

8/29/2002

this is the best pudding i have ever tasted! and sucha an origional name, too!

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