COCONUT PECAN FROSTINGSubmitted by: SARTHUR9
1-1/2 cups reduced-fat evaporated milk
1 cup Splenda
4 egg yolks, beaten
1 stick butter (not margarine)
1 teaspoon pure Black Walnut extract
1-1/3 cups unsweetened coconut
1 cup chopped pecans, toasted
On low heat, continue cooking for 12 minutes, stirring constantly until mixture is thickened. Remove from heat and fold in toasted pecans, extract, coconut, and 1/2 cup milk. Return to low heat and cook for 3 to 5 minutes more, stirring constantly.
Number of Servings: 8
Recipe submitted by SparkPeople user SARTHUR9.