Coconut Pudding with Caramel Sauce


  • 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
  • + 2 more ingredients
    • 1 cup fresh shaved coconut
    • Ralph Rucci's Caramel Sauce

1. 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. 2. Bring half-and-half to a boil in a large saucepan over medium-high heat. Add gelatin mixture and sugar and cook, stirrin...

View full recipe at SpringPad


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