Coconut-Pecan Frosting: Difference between revisions
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* 3/4 cup (1-1/2 sticks) butter | * 3/4 cup (1-1/2 sticks) butter | ||
* 7 oz. (about 2-2/3 cups) coconut | * 7 oz. (about 2-2/3 cups) coconut | ||
* 1-1/2 cups chopped | * 1-1/2 cups chopped pecans | ||
==Method== | ==Method== | ||
# Beat egg yolks, milk, and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat. | # Beat egg yolks, milk, and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat. | ||
# Add coconut and nuts; mix well. Cool. | # Add coconut and nuts; mix well. Cool. | ||
Latest revision as of 00:39, 16 July 2015
Summary
Time
Prep: 5 min. Total: 17 min.
Yield
About 4-1/2 cups
Ingredients
- 4 egg yolks
- 1 can (12 oz.) evaporated milk
- 1-1/2 tsp vanilla
- 1-1/2 cups sugar
- 3/4 cup (1-1/2 sticks) butter
- 7 oz. (about 2-2/3 cups) coconut
- 1-1/2 cups chopped pecans
Method
- Beat egg yolks, milk, and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
- Add coconut and nuts; mix well. Cool.