|Unflavored gelatin/2 envelopes||2 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Heavy cream||2 Cup (32 tbs), whipped|
|Vanilla extract||1 Teaspoon|
|Canned flaked coconut||3 1⁄2 Ounce (1 can)|
Soften gelatin in cold water; pour boiling water over gelatin and stir until dissolved.
Beat egg whites with salt until frothy; gradually beat in sugar.
Continue beating until mixture holds a peak.
Slowly beat in gelatin.
Fold in whipped cream and vanilla.
Butter well 9-inch spring-form pan; sprinkle thickly with coconut.
Carefully pour pudding mixture into springform.
Chill at least 4 hours.
Cut into wedges, and serve with fresh or frozen raspberries.