Coconut-Pecan Frosting

From Paradiso
Revision as of 00:33, 15 July 2015 by Griscom (talk | contribs) (Created page with "==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...")
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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 (1-1/2 sticks) butter
  • 7 oz. (about 2-2/3 cups) coconut
  • 1-1/2 cups chopped becans

Method

  1. Beat egg yolks, milk, and vanilla in large saucepan with whisk until well belended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
  2. Add coconut and nuts; mix well. Cool.
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