Coconut Pecan Frosting I Recipes

COCONUT PECAN FROSTING

Steps:

• Combine sugar, butter, evaporated milk and egg in 2-quart saucepan. Cook, stirring constantly, over medium heat 6-8 minutes or until thickened and bubbly. Stir in coconut and pecans. Cool about 30 minutes, stirring occasionally, until spreadable.

COCONUT PECAN FROSTING I

Steps:

• In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
• Allow to cool for 15 minutes before spreading on cake.

COCONUT PECAN FROSTING II

Steps:

• In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.

COCONUT-PECAN FROSTING

Steps:

• Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
• Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.

COCONUT PECAN FROSTING

Steps:

• Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter or margarine and 1 teaspoon vanilla.
• Cook and stir over medium heat until thickened, about 12 minutes.
• Add 1 1/3 cups Baker's Angel Flake Coconut and 1 cup chopped pecans.
• Cool until thick enough to spread, beating occasionally.
• Makes 2 1/2 cups.

COCONUT PECAN FROSTING (VEGAN)

Steps:

• Boil together all ingredients in a medium to large saucepan over medium-high heat for 12 minutes, stirring constantly with a wooden (or plastic) spoon.
• Pour then spread on cake while frosting is still warm.
• Let set up for a few minutes before serving (sets up faster if you cover it and place it in the fridge).

COCONUT-PECAN FROSTING

Steps:

• Mix the milk, sugar, butter, egg yolks, and vanilla in a large saucepan.
• Cook on medium heat for 12 minutes or until it is thickened and golden brown, stirring constantly.
• Remove from heat.
• Add the coconut and pecans; mix well.
• Cool to room temperature and of desired spreading consistency.

COCONUT PECAN FROSTING

Steps:

• Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown.
• Remove from heat and stir in coconut and pecans.
• Cool to room temperature and of spreading consistency.