A delicious creamy raspberry pudding. With no added sugar, nor corn starch, this recipe is a guilt-free pleasure. Enjoy the banana and milk richness.

This recipe uses no added sugar, relying on the natural sweetness of the bananas and raspberries. It uses locust bean gum as a thickening agent. Compared to corn starch, this keeps the carb count low.

Feel free to use frozen raspberries. I do.

While cooking the puddings, I recommend a medium heat. This avoids the need to be super attentive to scraping the bottom of the pot. If you like to actively stir, or want a faster result, turn the heat a bit higher. If you burn the bottom a bit, don’t worry, just leave that bit in the pot when you’re done. The rest will still be fine.

Pictured: Raspberry banana milk pudding with dark chocolate flakes.

Raspberry Banana Milk Pudding


  1. 3 medium 360 g
  2. 200 g
  3. 510 g 500 mL
    Whole Milk 3.8%
  4. ¹⁄₂ teaspoon
  5. 2 teaspoon
    Locust Bean Gum


  • medium pot
  • immersion blender


  1. Put all ingredients into a large pot and place on the stove.
  2. Turn the heat on the stove to medium.
  3. Use an immersion blender to purree the ingredients.
  4. Stir continuously until the mixture starts to thicken.
  5. Pour the pudding into serving glasses.
  6. Place the pudding in the fridge and let cool to set.