Coconut Pecan Frosting Recipe

Name: Coconut Pecan Frosting Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup Evaporated Milk; 1 Cup White Sugar; 3 Large Egg Yolks; ½ Cup Unsalted Butter; 1 Teaspoon Vanilla Extract; 1 ½ Cups Flaked Coconut; 1 Cup Chopped Pecans

Coconut pecan frosting is one of those recipes that can be made at any time of the year and will be worth it. I am not a baker, but I definitely enjoy sweet things, and this recipe is one of my favorite.

Made within 15 minutes, it can be enjoyed as a topping on a cake, cupcakes, or brownies, or you can also enjoy scoops of it with a spoon.

I wanted to surpass my baking history with this recipe, and I was so happy with the final results. However, later, I learned that this coconut pecan frosting can be enjoyed without any cakes.

Being a non-baker, if I can do it, then you can, too. This versatile recipe can be enjoyed with multiple food options. What’s better is that, unlike typical icings, it is chunky, which is like a breath of fresh air in the world of icings.

Don’t be fooled by its spectacular taste, thinking it will be difficult to make.

The steps are certainly very easy. This is a timeless treat made from coconut and pecans. If you have never thought of having frosting solely, then give this coconut pecan frosting a try, and I bet you will be amazed.

Equipment Required

Pan: I use a pan to prepare this recipe.
Spatula: I use this spatula to whisk and whirl everything together.
Knife: A knife comes in handy to cut the coconut and pecans into desired shape.

Coconut Pecan Frosting Ingredients & Substitutions

Note: The ingredients in this recipe can serve up to 20 people. You can increase or decrease the quantities as required.

1 cup Evaporated Milk
1 Cup White Sugar: A good substitute for this would be brown sugar but keep in mind that using this will give you a slightly darker and brownish colored frosting.
3 Large Egg Yolks
½ Cup Unsalted Butter
1 Teaspoon Vanilla Extract: When I don’t have this, I use vanilla bean pasta or vanilla powder to the frosting.
1 ½ Cups Flaked Coconut
1 Cup Chopped Pecans: You can also add other nut options, Chocó chips, or dry fruits for this recipe.

Preparation And Cooking Time

Preparation Time	Additional Time	Total Time
5 Minutes	10 Minutes	15 Minutes

How To Make Coconut Pecan Frosting Recipe At Home

Step 1

Start by boiling milk in a pan, then stir in the egg yolks and white sugar, followed by adding vanilla extract and butter.

Step 2

Cook for about 15 minutes, until it thickens. Then, add flaked coconuts and pecans to the pan.

Expert Tips That I Recommend

I always prepare this coconut pecan frosting at low heat because high heat can ruin the taste and texture and burn the frosting.
I love pecans, but if you don’t, you can also choose other nut options like almonds, walnuts, and pistachios.
Tempering the eggs in the right way is quite important. Otherwise, with the heat, you can find scrambled eggs in the saucepan, which is a deal breaker.

FAQs About Coconut Pecan Frosting

Why is my coconut pecan frosting so runny?

Coconut pecan frosting can be runny if you use extremely soft butter or add milk in large quantities. Also, overbeating the ingredients can make the frosting runny. To prevent this, add the right amount of butter and let it boil for a few minutes longer with constant stirring to thicken it up.

Is it important to use evaporated milk for my coconut pecan frosting?

Yes, it is important to use evaporated milk in your Coconut pecan frosting to get that rich and creamy texture. Condensed milk is creamier and thicker than regular milk, which works in favor of frostings and puddings.

How to make evaporated milk at home for coconut pecan frosting?

To make evaporated milk at home, you need to boil whole milk in a saucepan. Bring it to a boil and then lower the heat to medium-low. Gently stir in between to avoid scorching the milk in the pan. Once done, strain it for a smoother and creamier result.

How to make my coconut pecan frosting thinner?

If you feel that your coconut pecan frosting needs to be thinned, add more milk. Start by adding a small quantity because we do not want this to overflow, and then stir it to thicken it to the desired consistency.

Why is my coconut frosting so grainy?

Coconut pecan frosting can be grainy if the sugar is not completely dissolved. This leads to crystallization and, eventually, to the grainy effect. Heat it at medium heat and stir generously to ensure the coconut frosting is smooth and the sugar has dissolved completely.

Can I freeze my coconut pecan frosting?

It is not recommended to freeze coconut pecan frosting because, upon thawing, it can alter the taste and texture.

Can I use condensed milk for this recipe?

No, I would not suggest using condensed milk for this recipe. Condensed milk has a different texture and a higher sugar amount, which can make it too sweet for consumption.

Nutritional Information Per Serving

Coconut pecan frosting is definitely very healthy to have. It is low in calories, fats and crabs which is why this is my favorite.

Calories	160 kcal
Total Fat	11 g
Saturated Fat	5 g
Cholesterol	16 mg
sodium	62 mg
Total carbohydrate	15 g
Dietary fiber	1 g
Protein	2 g
Vitamin C	0 mg
Calcium	39 mg
Iron	0 mg
Potassium	82 mg

One of the best things about this recipe is that this is naturally gluten free and low in sodium. Hence, people following those diets can have this without any restriction.

Recipe Variations For Different Diets

Vegan: To do this, I like to use margarine, soy milk, sugar, pecans, coconut, and vanilla and bring them to a boil in a pan. I stir it vigorously to prevent it from sticking, and my vegan Coconut pecan frosting is ready.
Diary-Free: I use dairy-free milk options, which can be either soy milk or coconut milk, which is one of the best substitutes for evaporated milk.
Vegetarian: When I am making this for my vegetarian guests, I avoid adding eggs and follow the same steps as I would for the vegan style.
Keto Friendly: To keep it keto-friendly I use unsweetened coconuts and sweeteners like allulose or monk fruit instea

Storing This Recipe

Countertop: I do not like to take risks with my coconut pecan frosting, which is why I only leave it on the counter top for 1-2 hours. Since it has eggs and milk, there is a chance of spoilage, so I toss it into the fridge for further storage.
Refrigeration: To extend the shelf life, I transfer my Coconut pecan frosting to an airtight container and store it for 3-5 days. Before consumption, I let it come down to room temperature, and it still tastes delectable every time I have it.