Sweet coconut pasta bake

    1 hour 20 min

    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.

    10 people made this

    Serves: 4 

    • 225g vermicelli egg pasta
    • 4 eggs
    • 700ml milk
    • 200g caster sugar
    • 2 teaspoons vanilla extract
    • 50g butter
    • 55g desiccated coconut

    Prep:10min  ›  Cook:1hr10min  ›  Ready in:1hr20min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta and return to the boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
    2. Preheat oven to 180 C / Gas 4. Butter a 20x30cm baking dish.
    3. Beat the eggs, milk, sugar and vanilla extract together in a bowl. Stir in the pasta. Pour the mixture in the prepared baking dish. Pour the melted butter over the pasta, then top with the coconut.
    4. Bake in the preheated oven until the pasta is set and the coconut is golden brown, about 1 hour.

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    Reviews in English (9)


    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)