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Coconut-Pecan Frosting: Difference between revisions
→Ingredients
(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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* 1-1/2 tsp vanilla | * 1-1/2 tsp vanilla | ||
* 1-1/2 cups sugar | * 1-1/2 cups sugar | ||
* 3/4 (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 becans | * 1-1/2 cups chopped becans | ||
==Method== | ==Method== | ||
# 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. | # 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. | ||
# Add coconut and nuts; mix well. Cool. | # Add coconut and nuts; mix well. Cool. | ||