Coconut Pecan Frosting Ii Recipes

Steps:

• Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown.
• Remove from heat and stir in coconut and pecans.
• Cool to room temperature and of spreading consistency.

Steps:

• In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.

Steps:

• Whisk egg yolks and milk in large saucepan until blended.
• Add sugar and butter; cook, stirring constantly, over medium heat 12 min. or until thickened and golden brown. Remove from heat.
• Add remaining ingredients; mix well. Cool to desired spreading consistency.

Steps:

• Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
• Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.

Steps:

• In 2-quart saucepan, stir sugar, butter, milk, vanilla and egg yolks until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.
• Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts top of an 8- or 9-inch two- or three-layer cake.

Steps:

• Mix first 5 ingredients in medium saucepan; cook and stir on medium heat 10 min. or until frosting begins to thicken. Remove from heat.
• Stir in coconut and nuts; cool until of desired spreading consistency.

Steps:

• Put the yolks in the bowl of an electric mixer fitted with a whisk attachment.
• In a small saucepan, combine the sugar and coconut milk.
• Stir to combine and then bring to a boil.
• As the mixture heats, begin whipping the eggs on high speed.
• Boil the coconut milk and sugar until the mixture reaches the soft-ball stage (238 degrees F on a candy thermometer).
• Remove the mixture from the heat.
• Stop the mixer and pour a small amount of the syrup into the egg yolks.
• Quickly beat on high again.
• Repeat twice more until all the syrup is incorporated. (You can also add the sugar syrup in a steady stream with the mixer on, but be careful not to let it hit the beater or the syrup will be flung to the sides of the bowl where it will harden.).
• Continue beating until the mixture is cool.
• Add the coconut extract.
• With the mixer on medium speed, begin beating in the butter 1 or 2 tablespoons at a time.
• When the butter is completely incorporated, scrape down the sides of the bowl and beat for another 1 minute.
• *All credit goes to Kay Cabrera, a freelance Pastry Chef for the recipe. (Its so good!).