Coconut Pudding with Caramel Sauce

Ralph Rucci chats with Martha about his fall 2010 collection and his dog, Twombly. Then, they make a coconut pudding dessert with caramel sauce.

Ingredients

Sprinkle gelatin over 1/2 cup water, and let stand until softened, about 5 minutes. Spray a 10-inch round nonstick springform pan with nonstick cooking spray; set aside.
Bring half-and-half to a boil in a large saucepan over medium-high heat. Add gelatin mixture and sugar and cook, stirring, until gelatin and sugar have dissolved. Remove from heat and let cool slightly.
Stir in almond extract and grated coconut; stir in whipped cream. Transfer pudding to prepared springform pan and transfer to refrigerator until chilled and set, 2 to 3 hours.
Unmold pudding onto a serving platter and sprinkle with shaved coconut. Serve with caramel sauce.