(Jewish News) Sweet noodle kugels are one of my favorite parts about break the fast after Yom Kippur, but the flavors in this version are quite different than the ones I usually enjoy. I love how tropical this dish tastes and how nicely the coconut compliments the fruit. If you like ambrosia salad, I highly advise you to test out this kugel this holiday season. I think you’ll also find a new favorite version!
If you make this recipe, please let us know what you think by tagging @jewishphoenix on Facebook or Instagram! Hope it is as big of a hit in your home as it was in ours!
Ambrosia Kugel Recipe
Ingredients
- 1 lb wide egg noodles
- 1 1/2 cups cherries, pitted
- 16 oz crushed pineapple, in juice
- 1 cup unsweetened greek yogurt (*substitute dairy-free sour cream to make Parve)
- 1 tsp vanilla extract
- 2 eggs
- 3/4 cup sugar
- 1/2 cup finely shredded unsweetened coconut
Directions
- Cook and drain noodles per directions on package and set aside to cool.
- Preheat the oven to 350°F and spray a 9 x 13 pan with cooking spray.
- In a large bowl, combine the cherries, pineapple (with juice), yogurt and vanilla and mix until fully combined.
- Stir in the eggs and sugar, and then add in the cooked, room-temperature noodles.
- Fold in the shredded coconut and pour contents into the baking pan.
- Bake for 40 minutes. Remove from oven and let cool for at least 10 minutes before serving or keep in the fridge until ready to eat to serve the dish chilled.
This article was originally posted on Jewish News.
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