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Wednesday, September 7, 2011

♥ Coconut Pudding with Caramel Sauce ♥

Ingredients:
3 tablespoons unflavored gelatin
Nonstick cooking spray
2 cups half-and-half
1 cup sugar
1 teaspoon pure almond extract
3 cups freshly grated coconut
3 cups heavy cream, whipped
1 cup fresh shaved coconut
Caramel Sauce

Directions:
Sprinkle gelatin over 1/2 cup water, and let stand until softened, about 5 minutes. Spray a 10-inch round nonstick springform pan with nonstick cooking spray; set aside.

Bring half-and-half to a boil in a large saucepan over medium-high heat. Add gelatin mixture and sugar and cook, stirring, until gelatin and sugar have dissolved. Remove from heat and let cool slightly.

Stir in almond extract and grated coconut; stir in whipped cream. Transfer pudding to prepared springform pan and transfer to refrigerator until chilled and set, 2 to 3 hours.

Unmold pudding onto a serving platter and sprinkle with shaved coconut. Serve with caramel sauce.

Yields: 8 to 10 servings.

~~MarthaStewart.com~~

1 comment:

Sea Salts said...

Caramel Sauces looks delicious
It looks fantastic