Snow Pudding

5 Reviews

Prep: 30 min
Cook: 15 min
Ready In: 4 hr 30 min

“This was my grandmothers recipe. Use your favorite mold! Allow about 4 hours to chill.” - by TAMISANGELS

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Metric US

Original recipe yields 8 servings

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
421 cal
21%

Fat
26.3 g
40%

Carbs
44.8 g
14%

Based on a 2,000 calorie diet

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Reviews (5)

Rate This Recipe

vkrn

Oct. 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 sug..." See morear (didn't have vanilla). Delicious!"

tasha

Nov. 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..." See more it again with cherry sauce. can you get frozen raspberrys without seeds? "