COCONUT PECAN FROSTING

Published 8:00 am Thursday, December 11, 2014

By Staff Reports

1 cup evaporated milk

1 cup sugar

1 stick butter

3 egg yolks, beaten

1 teaspoon vanilla

1 1/3 cups Baker’s coconut (optional)

1 ½ cups pecans, parched and chopped

Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. Cook on medium heat for about 12 minutes or until it thickens. Remove from heat.

Stir in coconut and pecans. Stir occasionally until cool and of spreading consistency.

If you choose to leave out the coconut, you can add pecan dust or powder (pecans processed until a powder consistency) to thicken the mixture.

Belinda Boudreaux

New Iberia