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- 6 oz
- evaporated milk
- 1/2 c
- 1 stick
- 1/2 tsp
- 2 oz
- white chocolate
- 2 large
- egg yolks
- 1 1/2 c
- 1 c
- toasted pecans
How to Make coconut pecan frosting
- 1In a large heavy bottom sauce pan, combine the evaporated milk, sugar, butter and salt.
Bring to a boil and pour the boiling mixture into the white chocolate and egg yolks in a medium mixing bowl and whisk smooth.
**You may leave out the egg yolks if you do not feel comfortable using them, with no substitution necessary.
- 2Return to the heat and cook while stirring constantly for about 45 seconds more or until an instant read thermometer reaches 170 degrees F
- 3Remove from the heat
Add the coconut and pecan pieces.
Stir to combine well.
- 4Cool this mixture in the refrigerator completely before using, at least 6 hours, but up to 1 week.
If you choose to make the filling ahead of time rather than fill and ice your cake the same day, be sure to store in the refrigerator until ready to use.