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
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.