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)


  • 4 Portions

  • 15 mins

    prep time
  • 10 mins

    Cook time
  • suitable for freezing


  • 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.