This raspberry & coconut milk mousse is a quick, easy and healthy pudding that your kids will love. It’s made from just three ingredients and has no added sugar. All you need is banana, raspberries and a can of full fat coconut milk that has been chilled in the fridge overnight (you’ll be scooping out the cream from the top!).
This pudding may only use three ingredients, but it provides lots of nutritional goodness! The raspberries are rich in Vitamin C and lots of antioxidants. Bananas contain potassium & magnesium, plus fibre and more of those handy antioxidants. And the coconut cream contains lots of fats, perfect for giving a calorie boost if you have a fussy eater or are trying to support weight gain.
Which dietary requirements is this raspberry & coconut milk mousse suitable for?
This delicious little pudding is:
- Dairy free
- Egg free
- Gluten free
- Nut free
In fact it is free from all of the top 14 most common allergens! However, if your little one has a coconut allergy then this pudding is to be avoided. It’s also worth being aware that tinned coconut milk is not always 100% coconut milk – some do contain gums and stabilisers, so always check carefully.
Why is it important to use full fat coconut milk?
This recipe will only work with full fat coconut milk. You will be scooping out the coconut cream which rises to the top and hardens when the can has been chilled in the fridge overnight. If you use a low fat version, then you will hardly get any cream! Plus, babies and young children need lots of fats for all that growing they are doing.
This does require a bit of planning ahead, but I am now in the habit of keeping a tin of coconut milk in the fridge at all times. In fact two – so I have a spare in case one is a dud and I need extra. There are rare occasions when it just doesn’t set for reasons unknown – just to keep us on our toes.
One word of warning – when getting the coconut milk out of the fridge don’t tip or shake it. You don’t want the water and cream mixing up again.
How to serve to raspberry and coconut milk mousse to babies
This is a really great pudding for babies as it is sugar free, and nice and smooth; the consistency is a bit thicker than yogurt. For baby led weaning, the mousse can be served on a pre-loaded spoon or with some fruit to dip in. Depending on your tolerance for mess, you could just let them dip their fingers in and lick it off!
Waste not want not – making use of leftovers!
Because you are only using the cream part of the coconut milk, you will have some coconut water left over. Don’t throw it away as this can be used to make smoothies! You may also find that you have some banana and raspberry puree leftover once you have got the right consistency for the mousse (see recipe card for details). You can serve these leftovers stirred through some dairy free yogurt, or to jazz up a bowl of porridge.
More dairy & egg free pudding ideas for babies and toddlers
For me, finding healthy dairy & egg free pudding options has been a particular challenge, so I hope you find this recipe helpful. If you’re interested in more dairy and egg free puddings suitable for babies and toddlers, check these out:
- Avocado chocolate mousse
- Oat and berry crumble (free from dairy, egg and wheat)
- Baked crumpet pudding
- Our favourite dairy free ice lolly recipes for babies and toddlers
- The best dairy free yogurts for babies and toddlers, including lots of interesting ideas on how to serve it!
Raspberry & coconut milk mousse for kids (dairy and egg free)
- 1 Hand held electric whisk
- 1 Mixing bowl
- 1 Stick blender optional
- 1 can full fat coconut milk, chilled overnight
- 1 large or 2 small ripe bananas
- Large handful of raspberries
- Chill a can of full fat coconut milk in the fridge overnight. This brings the coconut cream to the top of the can, which then hardens. The coconut water settles at the bottom. It can be a good idea to chill a spare as well, just in case one doesn’t set or you want a bit more of the hardened cream.
To make the mousse:
- Carefully open your chilled can of coconut milk – don’t tip or shake it as this will mix up the cream and the coconut water.
- Scoop out the hardened coconut cream into a mixing bowl and whisk (I use an electric whisk) for a couple of minutes until thick and creamy. The remaining coconut water can be used in smoothies!
- In a separate bowl, mash up the banana and raspberries to form a puree. If you want it entirely smooth, you can give it a blitz with a stick blender.
- Tip half the banana and raspberry puree into the coconut milk bowl and whisk it all up! Continue whisking and adding the puree little by little until you are happy with the consistency. Doing it this way allows you to control the consistency and stop it becoming too runny.
- The mousse will keep for a couple of days, refrigerated in an airtight container. If you have any leftover banana and raspberry puree you can also refrigerate in an airtight container and serve stirred through porridge or dairy free yogurt.
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking ‘may contain’ statements on each ingredient and making your own assessment of risk based on personal circumstances.
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