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
A take on kugel, this baked pudding combines instant ramen noodles, bananas and creamy coconut milk infused with almond, cardamom, anise seed and ginger.



  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.