Snowflake Pudding

Pudding: mix sugar, gelatin and salt in a medium saucepan; add milk. Cook and stir over medium heat until sugar is dissolved. Chill until partially set. Add vanilla, then gently fold in coconut and whipped cream. Pile into a 1 1/2-quart mold. Chill until firm (at least 4 hours). Unmold and serve with Raspberry Sauce.

Raspberry Sauce: crush thawed berries (you can also use fresh) in a small saucepan. Stir in cornstarch. Add red currant jelly. Bring to a boil and stir until clear and slightly thickened. Strain sauce in a fine mesh strainer. Chill. Serve drizzled over unmolded pudding.

Notes: set the chilled pudding in a sink with a couple inches of warm tap water until edges come away—just a few seconds—for easy unmolding. This also works well in individual pudding or parfait cups. Cooking time includes total chilling time.