1 c. sugar
1 envelope (1 tbsp.) unflavored gelatin
1/2 tsp. salt
1 1/4 c. milk
1 tsp. vanilla
1 (3 1/2 oz.) can (about 1 1/2 c.) flaked coconut
2 c. heavy cream, whipped

Grated fresh coconut makes this better.

Thoroughly mix sugar, gelatin, and salt; add milk. Stir over medium heat until gelatin and sugar are dissolved. Chill until partially set. Add vanilla. Fold in coconut, then whipped cream. Pile into 1 1/2 quart mold; chill until firm, at least 4 hours. Unmold. Serve with Crimson Raspberry Sauce. Serves 8.

Crimson Raspberry Sauce: Thaw and crush one 10 ounce package frozen red raspberries. Thoroughly combine with 1 1/2 teaspoons cornstarch; add 1/2 cup red currant jelly. Bring to boil. Cook and stir until mixture is clear and thickens slightly. Strain; chill. Makes about 1 1/3 cups.