1 c. sugar
1 tbsp. unflavored gelatin
1/2 tsp. salt
1 1/4 c. milk
1 1/3 c. coconut
2 c. or 2 pkgs. whipped cream

Mix sugar, gelatin, salt, and then add milk. Stir over medium heat until sugar and gelatin are dissolved. Chill until partially set. Add vanilla. Fold in coconut, then whipped cream. Pile into 1 1/2 quart mold. Chill until firm. Unmold. Serve with Crimson Raspberry Sauce.

CRIMSON RASPBERRY SAUCE:

1 (10 oz.) pkg. frozen raspberries
1 1/2 tsp. cornstarch
1/2 c. jelly

Thaw and crush raspberries. Combine them with the cornstarch, then add the jelly. Bring mixture to a boil. Cook and stir until mixture is clear and thickens slightly. Strain and chill.