Banana-Coconut Ramen Pudding

Total Time:
2 hr 40 min
Prep:
20 min
Inactive:
1 hr 10 min
Cook:
1 hr 10 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 3 3 -ounce packages ramen noodles, seasoning packets discarded
  • 4 tablespoons unsalted butter, melted, plus more for greasing
  • 2 large eggs
  • 2/3 cup sugar
  • 1 14 -ounce can coconut milk
  • 1/2 cup sour cream
  • 1 1/2 teaspoons almond extract
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon anise seed, crushed
  • Salt
  • 1/2 cup golden raisins
  • 1/4 cup crystallized ginger,chopped
  • 2 bananas,thinly sliced
  • 1/4 cup shredded coconut
  • 2 Tablespoons sliced almonds
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.

Photograph by Yunhee Kim


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    This recipe is featured in:

    Winter Produce Guide