Coconut Pudding with Caramel Sauce

By pattie_d

Serve up a distinctive dessert with this coconut pudding recipe from fashion designer Ralph Rucci.

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

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

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.

From The Martha Stewart Show,

April 2010