Coconut Dessert Kugel

This cardamom-scented dessert kugel recipe is dairy-free and soy-free, perfect for a Passover celebration or anytime you're craving something sweet and comforting. Makes one deep medium-sized casserole.

Ingredients:

* 8 ounces wide egg noodles (Pareve, Passover)
* 5 large cage free eggs, separated
* 1 ¼ cup sucanant or rapadura (or brown sugar)
* 1 t. cardamom
* ½ t. cinnamon
* ¼ t. salt
* 3 ½ cups coconut milk
* 1/3 cup sugar
* 1 cup organic raisins

Preparation:

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.


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