
From 6 months · 3 cookies · 25 min
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Hard-cook the egg until both white and yolk are solid, then mash it smooth, or offer a well-set scramble or a soft omelet. A small amount, about a third of an egg, is plenty for a first taste.
Serve as a smooth mash, soft scramble curds, or finely chopped omelet strips.
Coconut in its hard, dry form is fibrous and tough, so it is not suited to this age as small shreds or chunks. General preparation information: offer the soft forms instead, such as plain coconut yogurt by the spoon, a little coconut milk or coconut cream blended into a smooth purée, or fresh young coconut flesh that mashes easily. Keep it unsweetened.
Spoonable coconut yogurt or smooth purée; soft young-coconut flesh mashed smooth. No hard shreds, flakes or chunks.
Hard, dry or shredded coconut is fibrous and tough to chew, which makes it a choking concern. Keep coconut soft: blend it into purées, finely grate fresh coconut into a carrier food, or use coconut yogurt, milk or cream. Leave dry coconut flakes and firm chunks out until your child chews well.
Whole raisins are small, sticky, and round, which makes them a choking hazard for babies and toddlers. At this stage, soak raisins until plump and soft, then finely chop or mash them and stir into oatmeal, yogurt, or a puree rather than offering them on their own.
Soaked and finely chopped or mashed into food.
Whole raisins are small, round, and sticky, a classic choking hazard for babies and toddlers. Soak them soft and finely chop or mash them into food, and avoid whole raisins until around age 4 when your child chews reliably.
Small baked coconut cookies with finely chopped raisins or prunes.

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Chat with Lumi in the appGeneral informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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