|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.
Serving size: Complete recipe
Calories 3090 Calories from Fat 2100
% Daily Value*
Total Fat 242 g372.3%
Saturated Fat 167.3 g836.7%
Trans Fat 0 g
Cholesterol 657.6 mg219.2%
Sodium 1060.5 mg44.2%
Total Carbohydrates 189 g62.9%
Dietary Fiber 16.2 g64.7%
Sugars 159.6 g
Protein 61 g122.6%
Vitamin A 141.1% Vitamin C 7.3%
Calcium 37.5% Iron 21.9%
*Based on a 2000 Calorie diet