Coconut Pecan Filling

Name: Coconut Pecan Filling
Yield: makes 2 cups
Ingredients: 2 egg yolks; 1 cup coconut milk; 1/2 cup agave nectar; 1/4 cup coconut oil; 3/4 cup unsweetened shredded coconut; 1 cup pecans, toasted and coarsely chopped

December 9, 2011

This recipe is based on one from Martha Stewart, though mine is dairy free. Use this rich and thick coconuty filling with German Chocolate Cupcakes (page 71), or for an unexpected twist, spread over Coconut Cupcakes (page 52).

Cooks' Note

Sweetness: High

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