It’s been a bit since I have brought a Sweet Melissa Sundays treat to you all. It’s my pleasure to be back today with a simple yet delicious confection – Coconut Pecan Frosting – my own pick for this week.
So many things make this frosting amazing – sweet creamy custard, crunchy pecans and comforting coconut. I mean, what’s not to love here? And as if the flavors and textures in this frosting weren’t already great, putting this frosting together could not be easier. Simply combine all the ingredients, except for the coconut and pecan, into a saucepan over medium heat and continuously stir until it thickens. Then stir in the coconut and pecan and set aside to cool. As it cools, it will further thicken to a consistency suitable for spreading.
We were given the freedom to pair this frosting with anything we would like. I chose my favorite chocolate cupcakes, which reminded me of german chocolate cake minus the fuss of baking up cake layers.
Coconut Pecan Frosting
One 12-ounce can evaporated milk
1 1/2 cups sugar
5 slightly beaten egg yolks
12 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
2 cups sweetened coconut flakes
2 cups pecan slices, coarsely chopped
In a large saucepan over medium heat, combine the milk, sugar, egg yolks, butter, vanilla and salt and cook stirring constantly until thickened, 10 to 13 minutes. Your mixture will be thick enough when it coats the back of a wooden spoon. Stir in the coconut and pecans. Set aside to cool until thick enough to spread.
If not using immediately, refrigerate in an airtight container for up to 4 days.