Raisin Spice Coconut Milk Kugel

By Elana Horwich

Raisin Spice Coconut Milk Kugel

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This is a healhtier version of traditional kugel that swaps out heavy cream and sugar for coconut milk and honey. This is a delicious way to celebrate Rosh Hashanah.  Click here to see 6 Updated Recipes for Rosh Hashanah

servings
6

Ingredients

  • 1 pound flat wide egg noodles
  • 8 eggs
  • 15 ounce unsweetened coconut milk
  • 1/8 teaspoon coconut extract
  • 1/2 cup raw honey, divided
  • 2 cup raisins
  • 1 cup red wine
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 2 cup corn flakes
  • 1/4 cup coconut oil

Directions

  1. Preheat oven to 350 degrees. Bring a large pot of water to a boil. Once boiling, add the pasta and cook until al dente or according to package instructions. Drain.
  2. In a mixing bowl, add the eggs, coconut milk, extract if using, and a generous ¼ cup of the raw honey. Use an electric mixer to beat for a minute or 2.
  3. Combine wine, raisins, and spices to a pan and cook over a low flame for about 7 minutes. Remove from flame when most wine has evaporated and any liquid remaining is syrupy.
  4. Add the raisins and the noodles to the egg mixture. Pour into a 9-by-13-inch casserole dish.
  5. Add the cereal, coconut oil, ¼ cup raw honey, and a pinch of cinnamon if you like into a food processor. Pulse until well mixed. Spread cereal mixture on top of noodle casserole. Bake for 40 minutes. Serve warm or cold. Delicious out of the fridge!
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