A twist on the classic Jewish kugel dessert. It's creamy, coconutty and delicious. Fine egg pasta is baked in a coconut topped egg custard.
I have not had Kugel before so I made this per the recipe but used wide noodles instead of fine and it was really good. The noodles were tender and the dish had just the right amount of sweetness. - 28 Jun 2010 (Review from Allrecipes US | Canada)
Outstanding. Just do add a half a teaspoon of rum extract for perfection! - 03 Jan 2011 (Review from Allrecipes US | Canada)
This was really tasty! I followed the recipe exactly except that I used 1 cup of coconut and mixed it with the butter before sprinkling it on top. Mine took less than an hour to bake. - 08 Jun 2010 (Review from Allrecipes US | Canada)