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Sweet Coconut Noodle Kugel

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PREP TIME
10 min
COOKING TIME
70 min
TOTAL TIME
80 min
SERVINGS
4 servings
Dinner Jewish
Sweet Coconut Noodle Kugel
Ingredients
  • 1 (8 ounce) package fine egg noodles
  • 4 eggs
  • 3 cups milk
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup butter
  • 3/4 cup shredded coconut
Instructions
1
Fill a large pot with water that has been lightly seasoned with salt, and then bring it to a vigorous boil over extremely high heat.
2
As soon as the water reaches its boiling point, add the egg noodles to it and return the mixture to a rolling boil.
3
Cook the pasta under its lid, stirring occasionally, until it reaches the desired level of doneness, but still retains a slight firmness when bitten into, approximately 5 minutes.
4
Drain the cooked noodles thoroughly in a colander placed in the sink to remove excess water.
5
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius), and then grease a 9x13-inch baking dish with butter.
6
In a separate bowl, whisk together the eggs, milk, sugar, and vanilla extract until well combined.
7
Mix in the cooked noodles to create a uniform blend. Pour this noodle mixture into the prepared baking pan.
8
Pour melted butter over the noodles, followed by a layer of toasted coconut.
9
Bake the noodle mixture in the preheated oven until it is fully set and the coconut has turned a golden brown color, approximately 1 hour.