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
- Grease 2 small ramekins (or 1 medium ramekin) with coconut oil and fill bottom with rice.
- Mix egg, milk, stevia and banana together, pouring over rice.
- 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.