Raspberry & Coconut Custard


  • 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



  1. 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.
  2. Whisk in the egg yolk, and over a gentle heat, keep stirring until the custard starts to thicken.
  3. 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.
  4. Serve the warm custard with fresh raspberries and some extra toasted desiccated coconut or with some chopped banana.

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