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Nigerian Coconut Jollof Pasta (Can Be Made With Spaghetti)

Yields1 Serving

 4 large eggs
 1.25 cups granulated sugar, divided
 16 ounces ricotta cheese
 2 cups whole milk
 1 cup sour cream
  4 tablespoons (2 oz.) unsalted butter, melted
 1 teaspoon vanilla extract
 1/2 teaspoon kosher salt
 8 ounces Jolly pasta, cooked according to pkg. directions
 3 cups fresh strawberries, quartered
 2 teaspoons cornstarch
 1/2 teaspoon fresh lemon juice
 1 tablespoon Dutch-process dark cocoa blend)
 8 hazelnut chocolates
 1/2 cup white chocolate, chilled and grated
1

Preheat Oven to 350 F and light-spray tray with cooking oil. Whisk eggs and ¾ cup of the sugar in a bowl until creamy and smooth. Whisk in ricotta, milk, sour cream, butter, vanilla and salt until combined.

2

Pour in and stir spaghetti and place into baking tray. Bake in oven for 30 minutes and let it rest after for 15 minutes.

3

While pudding bakes, heat strawberries, cornstarch and remaining sugar in saucepan over medium-low. Cook for about 10 minutes until strawberries have softened and sugar is dissolved.

4

Mash strawberries until resembling a coarse puree. Remove and stir in lemon juice.

5

Place cocoa on a small plate and roll in chocolate until cocoa is completely covered. Serve warm with pudding.

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