German Coconut Pecan Topping

Banana Buttermilk Cupcakes with German Chocolate Topping 150 Image by: Banana Buttermilk Cupcakes with German Chocolate Topping 150 Author: Canadian Living

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
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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German Coconut Pecan Topping

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