Banana-Coconut Ramen Pudding Recipe

Name: Banana-Coconut Ramen Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 3 -ounce packages ramen noodles, seasoning packets discarded; 4 tablespoons unsalted butter, melted, plus more for greasing; 2 large eggs; 2/3 cup sugar; 1 14 -ounce can coconut milk; 1/2 cup sour cream; 1 1/2 teaspoons almond extract; 1/4 teaspoon ground cardamom; 1/4 teaspoon anise seed, crushed; Salt; 1/2 cup golden raisins; 1/4 cup crystallized ginger,chopped; 2 bananas,thinly sliced; 1/4 cup shredded coconut; 2 Tablespoons sliced almonds

Servings: persons

3 3 -ounce packages ramen noodles, seasoning packets discarded
4 tablespoons unsalted butter, melted, plus more for greasing
2 large eggs
2/3 cup sugar
1 14 -ounce can coconut milk
1/2 cup sour cream
1 1/2 teaspoons almond extract
1/4 teaspoon ground cardamom
1/4 teaspoon anise seed, crushed
Salt
1/2 cup golden raisins
1/4 cup crystallized ginger,chopped
2 bananas,thinly sliced
1/4 cup shredded coconut
2 Tablespoons sliced almonds

1
Preheat the oven to 350 degrees.
2
Place the noodles in a bowl, cover with hot tap water and soak, flipping once, for 10 minutes; the noodles should pull apart easily.
3
Drain well; toss with the melted butter.
4
Whisk the eggs, sugar, coconut milk, sour cream, almond extract, cardamom, anise seed and a pinch of salt in a large bowl.
5
Stir in the noodles, raisins and ginger until combined.
6
Butter an 8-inch square baking dish; spread out the bananas in a layer, then pour the noodle mixture on top.
7
Sprinkle with coconut and almonds.
8
Bake until golden brown and set, about 1 hour 10 minutes.
9
Let cool for at least 1 hour before slicing.
10
Photograph by Yunhee Kim

763

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 3 -ounce packages ramen noodles, seasoning packets discarded, 4 tablespoons unsalted butter, melted, plus more for greasing, 2 large eggs, 2/3 cup sugar, and more.

Yes, Banana-Coconut Ramen Pudding falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Banana-Coconut Ramen Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions