Coconut Pecan Filling

1. 1

   In a medium saucepan, combine the egg yolks, coconut milk, agave nectar, and coconut oil.

2. 2

   Bring to a vigorous simmer over medium heat, stirring constantly, and cook for 5 minutes, until the mixture is slightly reduced.

3. 3

   Strain through a sieve into a bowl.

4. 4

   Mix the shredded coconut and pecans into the egg yolk mixture and let cool completely, stirring every now and then.

5. 5

   Use immediately or store in a glass Mason jar in the refrigerator for up to 24 hours.

6. 6

   Before using, bring to room temperature and stir with a flexible spatula until softened.

* Per serving · 4 servings · Values may vary.

No additional tips available.