Sweet coconut pasta bake

Sweet coconut pasta bake


9 people made this

About this recipe: 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.


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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