Coconut-Pecan Frosting

1. 1

   Heat egg yolks, evaporated milk, brown sugar, and butter in a saucepan over medium, stirring constantly, until thick, about 10 minutes (it should reach the consistency of sour cream).

2. 2

   Strain through a fine sieve into a bowl.

3. 3

   Stir vanilla, salt, coconut, and pecans into frosting.

4. 4

   Let cool completely, stirring occasionally.

5. 5

   Frosting can be refrigerated up to 1 day in an airtight container.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.