Coconut Almond Kugel

Coconut almond kugel is the kind of cozy noodle dessert that fills the kitchen with warm, sweet smells and brings everyone to the table. It layers tender egg noodles with creamy cottage cheese, sweetened coconut, and a crunchy almond topping. Each square lands somewhere between custard and casserole, in the best possible way.

Kugel has been a holiday and weekend favorite in many homes for generations. This sweet, coconut-forward version feels both familiar and a little new.

Bake it covered first, then uncover to let the almonds and coconut turn golden and set on top.

Why You’ll Love This Coconut Almond Kugel

• This coconut almond kugel is rich and creamy without being fussy or hard to make.
• The sweetened coconut melts into the custard while the top stays toasty and golden.
• It feeds twelve, so it is ideal for holidays, potlucks, or weekend brunch.

Ingredient Notes

These notes cover what to look for at the store; the full exact measurements in the recipe card are right below. Large curd cottage cheese gives the best creamy texture, so reach for that if you can find it.

• Wide egg noodles: the sturdy base that holds the whole dessert together.
• Cottage cheese: large curd brings richness and that classic kugel creaminess.
• Sweetened coconut flakes: split between the batter and the topping for layered flavor.
• Sliced almonds: scattered on top so they toast and add crunch.

For equipment, you need a 9×13 baking dish, a large pot for the noodles, a big mixing bowl, and a sheet of foil. Nothing fancy required.

How to Make Coconut Almond Kugel

Making coconut almond kugel is mostly a matter of cooking the noodles, stirring together a simple custard, and letting the oven do the work. The melted butter in the pot coats the noodles so nothing sticks.

1. Heat the oven to 350 degrees and butter a 9×13 baking dish.
2. Boil the noodles for just 4 minutes, drain, then return them to the hot pot over a stick of butter.
3. Stir together the cottage cheese, eggs, sugar, 1 cup of coconut, vanilla, and salt until combined.
4. Mix the buttered noodles with the cottage cheese mixture, then pour it into the dish.
5. Top with the remaining coconut and the almonds, cover with foil, and bake 35 minutes.
6. Uncover and bake another 25 minutes, until golden brown and set.

This makes 12 servings, and it is easy to make ahead since kugel reheats well. You can assemble it, cover it, and refrigerate up to 1 day before baking; just add a few extra minutes in the oven.

Storage Options

This sweet noodle kugel stores beautifully, which is part of its charm. Let it cool before covering so the top stays crisp.

1. Refrigerate covered for up to 5 days.
2. Freeze whole or in squares for up to 2 months, well wrapped.
3. Reheat in a 325 degree oven until warmed through, or microwave single squares.

Variations & Substitutions

This dessert welcomes small tweaks depending on what you keep in the pantry. A few easy swaps let you make it your own.

1. Use farmer cheese or ricotta in place of cottage cheese for a smoother texture.
2. Swap sliced almonds for chopped pecans or walnuts on top.
3. Add a handful of raisins or dried cranberries for little bursts of sweetness.
4. Stir in a pinch of cinnamon or a little orange zest for extra warmth.

What to Serve with Coconut Almond Kugel

Because coconut almond kugel is rich and sweet, it pairs nicely with something simple and a hot drink. It also fits right in on a dessert spread.

1. A mug of strong coffee or hot tea.
2. Fresh berries or sliced fruit on the side.
3. A small scoop of vanilla ice cream when serving it warm.
4. Round out a comforting meal with this fusilli with crispy sage and marcona almonds, then finish with a slice of honey mandarin orange butter cake.

Before you preheat the oven, here are answers to the questions that come up most often.

Whether it shows up at a holiday table or a lazy Sunday brunch, this dish has a way of becoming a tradition. Bake it once and you will understand why it sticks around for generations.

A Beautiful Bite

Coconut Almond Kugel

4.80 from 5 votes

A twist on the classic kugel, coconut and almonds make this humble dessert extraordinary.

Prep:20 minutes mins

Cook:1 hour hr

Total:1 hour hr 20 minutes mins

Servings:12 serving

Author:A Beautiful Bite

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Ingredients  

1x2x3x

• ▢ 12 oz wide egg noodles
• ▢ 1 stick unsalted butter
• ▢ 24 oz cottage cheese large curd
• ▢ 7 eggs lightly beaten
• ▢ 1½ cup granulated sugar
• ▢ 2 cups sweetened coconut flakes divided
• ▢ 1 tsp vanilla
• ▢ ¼ tsp salt
• ▢ ¾ cup sliced almonds

Instructions 

• Preheat oven to 350º.
• Grease a 9×13 baker with butter or nonstick spray. (really though, use the butter)
• Bring a large pot of water to boil. Toss in the noodles and cook for four minutes. Drain. Toss stick of butter into the still hot pot. Dump the noodles back in over the butter. Set aside.
• In a large mixing bowl, combine cottage cheese, eggs, sugar, 1 cup of coconut, vanilla and salt. Mix to incorporate.
• Mix the noodles with the now melted butter. Once the noodles are evenly coated, dump the cottage cheese mixture over the noodles. Mix well.
• Pour into greased baker. Top with remaining coconut and almonds. Cover baker with tin foil and bake for 35 minutes. Remove foil after 35 minutes and continue to bake for another 25 minutes or until golden brown and set.

Nutrition

Serving: 1servingCalories: 331kcalCarbohydrates: 46gProtein: 14gFat: 10gSaturated Fat: 5.9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.9gCholesterol: 129mgSodium: 262mgPotassium: 216mgFiber: 2.3gSugar: 24gVitamin A: 11800IUCalcium: 730mgIron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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