Rome Family Cookbook
By Mary Rome Funk

 

Coconut Pecan Frosting

1-cup evaporated milk1 t. vanilla.
1 cup sugar1 1/3 C. coconut
3 slightly beaten egg yolks1 C. chopped pecans
1/2 cup butter or margarine 

Instructions

Combine milk, sugar, egg yolks, butter and vanilla in pan and cook and stir over medium heat until thick. About 12 minutes.
Add coconut and pecans. Cool until thick enough to spread. Beat occasionally. Makes 2 1/2 cups.

By Mary Funk

Created and maintained by: Kathleen Marie (Funk) Mulligan May 28, 2001