For a richer flavor, use full-fat coconut milk instead of flaked coconut. Be careful not to let the mixture boil when dissolving the gelatin, as this can affect its setting ability. If you don't have a pudding mold, any decorative bowl or individual ramekins will work. For a smoother raspberry sauce, strain it through a fine-mesh sieve after cooking to remove the seeds. Garnish with fresh raspberries and a sprig of mint for an elegant presentation.
Jell-O Snow Pudding
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME4 hrs 30 mins
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SERVING8 People
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VIEWS15
A nostalgic dessert reimagined! This light and airy pudding, infused with coconut and vanilla, is paired with a vibrant raspberry sauce for a delightful balance of textures and flavors. Perfect for a special occasion or a sweet ending to any meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol85 mg
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Fiber3 g
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Protein4 g
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Saturated Fat17 g
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Sodium221 mg
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Sugar39 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a medium saucepan, whisk together the sugar, gelatin, and salt. (2 minutes)
02
Step
1 mins
Gradually whisk in the milk until well combined. (1 minute)
03
Step
7 mins
Cook over medium heat, stirring constantly, until the gelatin is completely dissolved and the mixture is clear. This should take about 5-7 minutes. Avoid boiling.
04
Step
1 hrs 30 mins
Remove from heat and let cool slightly. Then, chill in the refrigerator until the mixture is partially set – it should be thicker than milk but not completely solid. This will take approximately 1-1.5 hours.
05
Step
1 mins
Stir the partially set mixture once to break up any lumps, then stir in the vanilla extract. (1 minute)
06
Step
3 mins
Gently fold in the flaked coconut and chilled heavy cream until evenly distributed. (3 minutes)
07
Step
2 mins
Pour the mixture into a decorative pudding mold or individual serving dishes. (2 minutes)
08
Step
4 hrs
Chill in the refrigerator until completely firm, about 4 hours or preferably overnight.
09
Step
5 mins
To make the raspberry sauce: In a medium saucepan, combine the thawed raspberries (with their juice) and cook over medium heat until gently simmering. (5 minutes)
10
Step
1 mins
In a small bowl, whisk together the cold water and cornstarch to create a slurry. (1 minute)
11
Step
1 mins
Slowly pour the cornstarch slurry into the simmering raspberries, stirring constantly to prevent lumps from forming. (1 minute)
12
Step
1 mins
Bring the mixture to a rapid boil, stirring constantly, and cook for 1 minute until the sauce has thickened slightly. (1 minute)
13
StepRemove from heat and let the raspberry sauce cool completely before serving with the chilled pudding.
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Jaden Kutch
Jul 2, 2025This recipe was a hit! The raspberry sauce is the perfect complement to the creamy pudding.
Alysson Hane
May 26, 2025I substituted almond milk for the regular milk, and it worked perfectly. A great dairy-free option!
Lillian Haley
May 10, 2025I made this for a dinner party, and everyone raved about it. It's so light and refreshing!
Giovanny Franey
May 5, 2025My kids loved this! It's a great way to get them to eat fruit.