Raspberry Custard

Raspberry Custard



1 egg

½ C coconut milk (canned/homemade)

3 servings stevia

1 C cooked white rice

½ c raspberries

1 very ripe banana-mashed

1 t vanilla extract


  1. Grease 2 small ramekins (or 1 medium ramekin) with coconut oil and fill bottom with rice.
  2. Mix egg, milk, stevia and banana together, pouring over rice.
  3. Push raspberries into custard, bake on 350 for approx 30- 40 minutes until set.



**For a grain-free version of this recipe simply omit the rice, and use ¾ C raspberries. It’s still super delicious!!  Serve hot or cold.

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About Mindful Mama

Real food lover. Follower of Jesus Christ. Passionate about helping to heal and maintain family's health. Sister. Daughter. Nurse. Avid reader. Emotional. Being part of a birth experience exhilarates. Thrives off of genuine relationships. Verbal processor. Learner of cultures. Bearing the scars of motherhood. Disorganized, messy cook. Drawn to bold colors. Forgiven and loved. Music speaks the words the heart. Radical. Lacking boundaries. Moved by "the least of these". Advocate for orphans. Devoted to friends. Basking in GRACE. Mindful Mama.