Sweet Coconut Kugel

By cnash

Ingredients

• 8 ounces wide egg noodles (Pareve, Passover)
• 5 large eggs, separated
• 1 1/4 cup brown sugar, packed
• 1 t. cardamom
• 1/2 t. cinnamon
• 1/4 t. salt
• 3 1/2 cups light coconut milk
• 1/3 cup white sugar
• 1 cup dark raisins

Details

Servings 1
Adapted from dairyfreecooking.about.com

Preparation

Step 1

1. Preheat the oven to 350 F, and lightly oil a medium-sized casserole dish, preferably a deep-dish casserole. Boil several cups of salted water, add the noodles and cook until tender. Drain pasta and set aside..

2. In a medium-sized bowl using an electric hand mixer at a medium-speed setting, beat the egg yolks with the brown sugar, cardamom, cinnamon and salt until pale yellow and fluffy, about 3 minutes. Mix in the coconut milk until just combined. Set aside.

3. In a large bowl using an electric hand mixer at a medium-speed setting (be sure to clean and dry the “beaters” before using), beat the egg whites until forming stiff peaks, about 3-4 minutes. Add the white sugar and beat until glossy, about 2-3 minutes more.

4. Add the pasta and raisins to the egg yolk mixture, stirring until just combined. Using a large, flat spatula, carefully fold ¼ of the egg white mixture into the pasta-egg mixture until just incorporated. In 3 more additions, fold in the remaining egg whites until just combined. Carefully pour the mixture into the prepared pan and bake until golden brown, about 45 minutes to 1 hour. Serve warm.