Prep 5 mins
Cook 20 mins
Much better than that stuff in a can.
- 1 cup evaporated milk
- 1 cup sugar
- 1 egg yolk (I don't use it but the recipe calls for it)
- 1⁄2 cup butter
- 1 teaspoon vanilla
- 1 1⁄2 cups flaked coconut
- 1 cup chopped pecans
- In a medium sauce pan combine the first 5 ingredients over medium heat and stir until thickened, around 12-15 min.
- Add the coconut and pecans, beat until thick enough to spread.
This is my second recipe for this frosting and both times they never got quite thick enough, so I tend to think there is something wrong with the chef. Taste was still great, but I would like it a little thicker.... will probably try again and watch for the bubble up on the stove and take it off right away.
EXCELLENT! I would give this a 6 star rating if I could. I had my family over for dinner and made a German Chocolate Cake with this frosting. Everyone told me how great it was, atleast 2 times. I am really happy with the outcome I had with it. From my own experience dont expect for this to be at spreading consistency. It is kinda more like a glaze with nuts and coconut in it. I didnt put in any nuts, because of allergies and also because some of the people disliked nuts. I added in another cup of coconut. I also didnt add in the egg yolk, which will definitely thicken it more too! :) Thanks for a great frosting recipe!
I like this recipe so far. I am waiting on it to cool. I made a few changes. I increased the evaporated milk. I used 400g of 1 tin. I used 1.5 cups of brown sugar. I also used 2.5 cups of coconut. I used fresh coconut and flaked it myself. It is always available here in Jamaica and it is cheaper than the one in the bag. To Sheri-BDB, try boiling it a bit longer before you add the nuts and the coconut. That might help.