Banana-Coconut Ramen Pudding
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 508
- Total Fat
- 29
- Saturated Fat
- 19
- Carbohydrates
- 59
- Dietary Fiber
- 3
- Sugar
- 33
- Protein
- 7
- Cholesterol
- 69
- Sodium
- 633
- Total: 2 hr 40 min
- Prep: 20 min
- Inactive: 1 hr 10 min
- Cook: 1 hr 10 min
Ingredients
3 3-ounce packages instant 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.