Coconut Rum Raisin Matzoh Pudding

 

Passover

Passover, or Pesach if you want to sound fancy, is the Jewish holiday that celebrates freedom with matzah, storytelling, and just a little wine—okay, four cups of it. The history of Passover begins in ancient Egypt, where the Israelites live under Pharaoh’s not-so-friendly rule. Then comes Moses, the original freedom influencer, who demands, “Let my people go!” Pharaoh refuses, so cue the ten plagues—frogs, locusts, and water turning into something that looks suspiciously like tomato soup.

But here’s where it gets epic: the Israelites finally escape, rushing out so quickly their bread doesn’t rise. Thus, matzah is born—the flatbread that crunches louder than your neighbor’s cereal at 7 a.m.  This Coconut Rum Raisin Matzoh Pudding recipe makes great use of it. Today, families celebrate Passover with the Seder, a ritual meal packed with symbolic foods. Bitter herbs remind us of hardship, while the sweet nature of the charoset  is a reminder that even in the midst of suffering, there is an enduring spirit of freedom

Passover history isn’t just about escaping slavery. It’s about resilience, tradition, and creative cooking with limited ingredients. Passover history may be ancient, but it stays deliciously relevant at every Seder table. No, onto this Coconut Rum Raisin Matzoh Pudding recipe.

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Coconut Rum Raisin Matzoh Pudding

Course Side Dish

Cuisine Jewish

Keyword Mazoh pudding, passover recipes, Passover side dishes, rum raisin

Prep Time 25 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

• 10 Matzoh
• 1 cup raisins
• 2/3 cup dark rum I used a spiced variety
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 can coconut milk
• 1/4 cup brown sugar

Instructions

1. Break up matzoh with your hands.
2. Place the pieces in a shallow bowl or small baking dish. Cover with water.
3. Place raisins in a bowl and pour the rum over them.
4. When matzoh becomes soft, squeeze out water and place in a bowl.
5. Preheat oven to 350 degrees F.
6. Grease an 8" x 8" baking dish.
7. Place eggs and sugar in a mixer and beat until creamy.
8. Add vanilla.
9. While the mixer is running, slowly pour in the coconut milk.
10. When everything is combined, add the matzoh in thirds.
11. Drain raisins and add them to the batter. Reserve the liquid.
12. Add one tablespoon of reserved rum to the batter. Reserve the rest.
13. Pour into a baking dish and bake for 1 hour.
14. After 45 minutes, remove from oven, pour reserved rum over the top.
15. Cover the top with 1/4 cup of brown sugar.
16. Return to the oven for the remaining baking time so the sugar can caramelize,  about 15 minutes or until a knife inserted in the middle comes out dry.
17. Cut and serve.