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

Thoroughly mix sugar, gelatin, and salt; add milk. Stir over medium heat until gelatin and sugar dissolve. 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. Makes 8 servings.

CRIMSON RASPBERRY SAUCE:

1 (10 oz.) pkg. frozen red raspberries, thawed and crushed
1 1/2 tsp. cornstarch
1/2 c. currant jelly

Thoroughly combine the raspberries and cornstarch; add jelly. Bring to boiling. Cook and stir until clear and the mixture thickens slightly. Strain; cool.

Peach Sundae Melba: Spoon sauce over peach halves filled with vanilla ice cream.