Recipe of the Month: Raspberry and Coconut Custard

Piccolo's Raspberry and Coconut Custard
Piccolo's Raspberry and Coconut Custard

Not ready to wave goodbye to the sweet treats post-Easter? The experts in infant nutrition at Piccolo have shared their top recipe for a baby friendly dessert – raspberry and coconut custard.

Sugar-free custard is a great pudding to whip up for little ones and it’s delicious with chopped banana and tinned or frozen fruits. This baby-approved recipe, from the foodies at Piccolo, is great with a sprinkling of desiccated coconut for a little extra thickness. You can also use coconut milk instead of cow’s milk for a very creamy dessert. It’s a little something sweet – without all the nasties!

Raspberry and Coconut Custard

Makes: 4 portions of raspberry and coconut custard

Suitable from: 8 months

Prep time: 5 minutes

Cooking: 10 minutes

Not suitable for freezing

Piccolo's Raspberry and Coconut Custard
Piccolo's Raspberry and Coconut Custard

For the Raspberry and Coconut Custard you will need:

  • 100ml full fat milk (or dairy-free milk alternative)
  • 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 (or your milk alternative) 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. There you have it, a sweet treat and comforting baby friendly dessert.

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