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
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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


1/2 cup golden raisins

1/4 cup crystallized ginger,chopped

2 bananas,thinly sliced

1/4 cup shredded coconut

2 Tablespoons sliced almonds


  1. 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.
  2. 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.
  3. 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.