This sweet, crusty and chunky topping is a great change from icing. Be sure to use full-fat evaporated milk.
- Portion size 12 servings
- Credits : Canadian Living Magazine: May 2009
Ingredients
Method
On separate baking sheets, toast chopped pecans and coconut in 350°F (180°C) oven, stirring once, until golden, about 6 minutes for coconut, about 8 minutes for pecans. Transfer to same large bowl; let cool.Meanwhile, in saucepan, whisk together granulated sugar, evaporated milk and egg yolk; cook over medium heat, stirring constantly, until consistency is as thick as sweetened condensed milk or between pouring and pudding custard, 8 to 10 minutes.
Stir in butter and vanilla. Stir into pecan mixture until butter is melted. Let cool.
Nutritional facts Per cupcake: about
- Sodium 46 mg
- Protein 2 g
- Calories 145.0
- Total fat 10 g
- Potassium 77 mg
- Cholesterol 28 mg
- Saturated fat 5 g
- Total carbohydrate 13 g
%RDI
- Iron 2.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 4.0
- Vitamin C 2.0
