What do you get when you cross a Pina Colada and Bubbie’s Kugel?

Tropical Noodle Kugel!

Try this fun fruity version of the good ol’ fashioned kind that Bubbie used to make.

It’s like being in the islands…on Hanukkah.

Tropical Noodle Kugel

Serves  8-10  Prep time:  25 minutes Cook Time: 55 minutes

Try this fun new spin on Bubbie’s traditional noodle kugel.  This one has the feel of the islands infused into its layers of yummy creamy goodness.

1 16 ounce package egg noodles

½ cup unsalted butter, melted

6 large eggs

2 cups sugar

2 cups sour cream

1 t coconut extract

1 t cinnamon

1 cup sweetened coconut milk

1 cup cottage cheese

¾ cup diced pineapple

1 t kosher salt

Topping:

¾ cup graham cracker crumbs

½ cup shredded coconut

3 T unsalted butter, melted

Preheat your oven to 350 degrees.  Bring a large pot of water to boil.  When it’s boiling salt the water well and add noodles.  Cook to al dente, about 1 -2 minutes shy of package directions for fully cooked noodles.  Drain well and toss with melted butter.

While your noodles cook grab a large mixing bowl.  Stir together eggs, sugar, sour cream, coconut extract, coconut milk, cinnamon, salt and cottage cheese.  When well blended, gently fold in your pineapple chunks.   Add noodles and mix well.

In a small bowl combine remaining melted butter, graham cracker crumbs and coconut.  Transfer noodle mixture to a greased 13×9 baking dish.  Top with graham cracker mixture.

Bake uncovered at 350 degrees for 50-55 minutes.  Let stand for 15 minutes before serving.

Trust me…This is the most delicious kugel you have ever had.  Try not to eat the whole pan before Bubbie gets to try it.   Not that I ate the whole pan, well not on purpose at least…