Recipe: Snow Flake Pudding with Coconut (2)

SNOW FLAKE PUDDING

1 cup sugar
1 envelope (1 Tbsp.) unflavored gelatin
1/2 tsp. salt
1 1/4 cups milk
1 tsp. vanilla
1 cup shredded coconut
2 cups whipped cream (whipped stiff)
Crimson Sauce (recipe follows)

Mix sugar, gelatin and salt. Add milk; stir over medium heat or microwave until sugar and gelatin are dissolved; chill until partially set.

Add vanilla; fold in coconut and whipped cream. Turn into 1 1/2-quart mold that has been greased; chill at least 4 hours or overnight.

Unmold and serve with Crimson Sauce drizzled over top and sides.

CRIMSON SAUCE

1 (10 oz.) pkg. cut raspberries, thawed and crushed (can use strawberries)
1 1/2 tsp. cornstarch
1/2 cup currant (or other red jelly)

Thaw and crush raspberries; bring to a boil. Strain and sieve to remove seeds. Combine the juice with cornstarch; cool until thick and clear. Remove from heat; stir in currant or other red jelly.

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SNOW FLAKE PUDDING

3/4 cup sugar
1 envelope unflavored gelatin
1/4 tsp. salt
1 1/4 cups cold water, divided use
1 tsp. grated lemon peel
1/4 cup lemon juice
1/2 cup finely shredded coconut
2 egg whites, unbeaten (pasteurized)

Combine sugar, gelatin and salt in a saucepan. Add 1/4 cup of the cold water. Stir over low heat until dissolved. Remove from heat. Add remaining water, lemon peel and juice. Chill in bowl until partially set.

Fold in coconut. Add egg whites. Beat with beater until mixture holds its shape.

Chill in custard cups until firm. Top with whipped cream if desired.