Coconut Pudding with Raspberry Sauce

Name: Coconut Pudding with Raspberry Sauce
Yield: 16
Ingredients: For the sauce; 1 cup of raspberries; For the pudding; 2 tablespoons of unflavored gelatin; 6 egg whites; 1 pinch of salt; 3/4 cup of sugar; 2 cups of heavy cream whipped; 1 tablespoon of vanilla extract; To dust; 2 cups of freshly grated coconut

1
For the sauce
2
1 cup of raspberries
3
For the pudding
4
2 tablespoons of unflavored gelatin
5
6 egg whites
6
1 pinch of salt
7
3/4 cup of sugar
8
2 cups of heavy cream whipped
9
1 tablespoon of vanilla extract
10
To dust
11
2 cups of freshly grated coconut

Ingredients

1
For the sauce
2
1 cup of raspberries
3
For the pudding
4
2 tablespoons of unflavored gelatin
5
6 egg whites
6
1 pinch of salt
7
3/4 cup of sugar
8
2 cups of heavy cream whipped
9
1 tablespoon of vanilla extract
10
To dust
11
2 cups of freshly grated coconut

Directions

1
Mix the gelatin with 1/2 cup of water
2
Heat it over low heat, stirring occasionally. Reserve
3
Prepare the pudding: dissolve the gelatin in 1/2 cup of cold water
4
Add 1/3 cup of boiling water and mix well until the gelatin dissolves
5
Let it cool
6
Beat the egg whites with salt until they become frothy
7
Slowly add the sugar, beating until stiff peaks form
8
Without stopping to beat, add the dissolved gelatin
9
Add the whipped cream and vanilla extract
10
Mix delicately
11
Dust with 1 cup of freshly grated coconut a mold of 23 cm in diameter, with a removable bottom greased with butter
12
Pour the mixture into the mold and dust with the remaining coconut
13
Refrigerate until set
14
Unmold and serve with the raspberry sauce
15
Serves 16.