1 c. sugar
1/2 tsp. salt
1 env. gelatin
1 1/2 c. milk
1 tsp. vanilla
1 1/2 c. flaked coconut
1 c. heavy cream, whipped

SAUCE:

10 oz. frozen raspberries
1/2 tsp. cornstarch
1/2 c. currant jelly

Heat sugar, salt, gelatin and milk. Chill and add vanilla. When it begins to congeal, add coconut and the whipped cream. Refrigerate at least 4 hours.

Bring sauce ingredients to a boil and then chill.

Serve sauce over pudding.