Coconut Pecan Icing

Author: Canadian Living

This recipe makes enough for an 8-inch (2 L) square pan of brownies, but you'll want to tuck it away to use on cakes and cupcakes, too.

  • Portion size 250 servings
  • Credits : Canadian Living Magazine: February 2009

Ingredients

  • 1/3 cup granulated sugar
  • 1/3 cup evaporated milk
  • 1 egg yolk
  • 2 tablespoons butter
  • 3/4 cups sweetened flaked coconut
  • 1/3 cup toasted pecan chopped
  • 1/2 teaspoon vanilla

Method

In small saucepan over low heat, stir together sugar, evaporated milk, egg yolk and butter; cook, stirring constantly and without boiling, until thickened, about 8 minutes. Remove from heat.

Stir in coconut, pecans and vanilla. Let cool.

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 28 mg
  • Protein 1 g
  • Calories 75.0
  • Total fat 5 g
  • Cholesterol 17 mg
  • Saturated fat 3 g
  • Total carbohydrate 7 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Coconut Pecan Icing

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