Raspberry and coconut custard

Sugar free custard is a great pudding to whip up for little ones and is delicious with chopped banana and tinned or frozen fruits. Try this recipe with a little desiccated coconut for a little extra thickness (you can also use coconut milk instead of cow’s milk for a very creamy desert)

Prep: 5 minutes | Cooking: 10 minutes | Suitable from 8 months | Not suitable for freezing | Makes 4 portions 


  • 100ml full fat milk
  • 2 tsp whizzed up oats
  • 1 egg yolk
  • 1 tsp desiccated coconut
  • 50g fresh raspberries
  • 1 tsp toasted desiccated coconut to serve
  • Drop of vanilla essence


  • Finely mill your oats (you can also use cornflour if you would prefer). In a saucepan, whisk the milk into the oats, make sure you add it slowly so it doesn’t go lumpy.
  • Whisk in the egg yolk, and over a gentle heat, keep stirring until the custard starts to thicken.
  • After about five minutes of whisking, add the coconut and vanilla and continue to whisk for another couple of minutes until you have a thick custard like consistency.
  • Serve the warm custard with fresh raspberries and some extra toasted desiccated coconut or with some chopped banana.