Step 1

Preheat the oven temperature to 350 degrees F

Step 2

Fill a medium stockpot with water set over high heat. When water boils add 2 tablespoons kosher salt, then add pasta, stir well to prevent sticking.

Step 3

Stir occasionally, cook for 8-10 minutes.

Step 4

Let it sit in the water for a few minutes before transferring to a large glass, or heatproof bowl.

Step 5

Meanwhile prepare other ingredients.

Step 6

Pasta should cool off a bit during your preparation of the other ingredients.

Step 7

Add coconut milk, creamer, pineapple, sugar, xylitol, cinnamon, nutmeg, oil, combine well.

Step 8

Add egg yolks, stir to combine well.

Step 9

Prepare the crumble.

Step 10

Line 2 cupcake pans with cupcake liners.

Step 11

Add noodle mixture into the cupcake liners with a dry 1/4 cup measuring spoon, filling it over the top. Add any remaining liquid to each kugel that may look dry.

Step 12

With your fingers, sprinkle crumble over each (about 1/2 teaspoon for each).

Step 13

Bake for 40-45 minutes.

Step 14

Cool for 10 minutes before removing from cupcake pans.

Step 15

Remove liners before serving if you like. Serve hot or warm.