Tropical Mango Pineapple Kugel
 
Prep time
Cook time
Total time
 
A delicious not-your-ordinary breakfast!
Author:
Recipe type: Breakfast
Cuisine: Jewish
Serves: 6-8
Ingredients
  • 6 ounces broad egg noodles
  • 1 cup coconut milk (canned), stirred well
  • 8 ounces cottage cheese (4% milk fat)
  • 4 ounces cream cheese, softened
  • 2 large eggs
  • ⅛ cup brown sugar
  • 1 fresh mango, peeled and diced into ½-inch cubes
  • Approximately ¼ cup dried pineapple, diced
Instructions
  1. Preheat the oven to 375F and spritz a 9-inch glass or ceramic baking dish with nonstick baking spray.
  2. Bring a 3- to 4-quart stockpot filled with water to a boil and add the noodles. Cook for about 8 minutes until al dente, then drain and reserve.
  3. While the noodles cook, whisk the coconut milk, cottage cheese, cream cheese, eggs and brown sugar together in a large bowl until well-combined.
  4. Fold the fresh and dried mango, pineapple and the reserved cooked noodles into the kugel filling with a spatula, then pour into the prepared baking dish.
  5. Bake for 45 minutes to 1 hour, until the filling is set and the noodles are starting to brown at the tips; timing may vary based on your oven and the baking dish used.
  6. Allow to cool for 10 minutes before cutting and serving.
Recipe by The Saturday Evening Pot at http://thesaturdayeveningpot.com/2013/07/tropical-mango-pineapple-kugel-recipe.html