Can you believe we are talking about Valentine’s Day recipes ALREADY? I know, crazy. Where is the time going? This coconut pudding with berry sauce recipe is one of my favorite Valentine’s Day desserts. The pudding itself is creamy…..and complimented perfectly with the raspberry flavored sauce. And bonus? The pudding freezes quickly and defrosts in the fridge…..so it’s the perfect make ahead dessert for Valentine’s Day parties.
1 cup of sugar
1 1/2 tablespoon of unflavored gelatin
1 1/4 cup of milk
1 teaspoon vanilla
1 1/3 cup of flaked coconut
2 cups of whipping cream
1/2 teaspoon of salt
10 ounce package of frozen raspberries
1 tablespoon of cornstarch
1/2 cup of currant jelly
In a saucepan, combine sugar, gelatin, salt, add milk.
Stir over medium heat until gelatin dissolves.
Chill until partially set.
Fold in coconut, then whipped cream.
Pour into 6-cup mold and chill for at least 6 hours.
Thaw and crush raspberries. Combine with cornstarch, then add jelly. Cook and stir until bubbly, continue cooking for one minute. Strain and cool.