Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Banana-Coconut Ramen Pudding
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- Level: Easy
- Total: 2 hr 40 min
- Prep: 20 min
- Inactive: 1 hr 10 min
- Cook: 1 hr 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 508
- Total Fat
- 29 g
- Saturated Fat
- 19 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 33 g
- Protein
- 7 g
- Cholesterol
- 69 mg
- Sodium
- 633 mg
A take on kugel, this baked pudding combines instant ramen noodles, bananas and creamy coconut milk infused with almond, cardamom, anise seed and ginger.
- Level: Easy
- Total: 2 hr 40 min
- Prep: 20 min
- Inactive: 1 hr 10 min
- Cook: 1 hr 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 508
- Total Fat
- 29 g
- Saturated Fat
- 19 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 33 g
- Protein
- 7 g
- Cholesterol
- 69 mg
- Sodium
- 633 mg
Ingredients
Directions
- Preheat the oven to 350 degrees. Place the noodles in a bowl, cover with hot tap water and soak, flipping once, for 10 minutes; the noodles should pull apart easily. Drain well; toss with the melted butter.
- Whisk the eggs, sugar, coconut milk, sour cream, almond extract, cardamom, anise seed and a pinch of salt in a large bowl. Stir in the noodles, raisins and ginger until combined.
- Butter an 8-inch square baking dish; spread out the bananas in a layer, then pour the noodle mixture on top. Sprinkle with coconut and almonds. Bake until golden brown and set, about 1 hour 10 minutes. Let cool for at least 1 hour before slicing.
