This Coconut Pecan Frosting recipe is a rich, gooey topping made with shredded coconut, chopped pecans, and a buttery caramel-like base. It’s perfect for slathering on top of your favorite treat.
I love this Coconut Pecan Frosting recipe. It is a decadent, Southern-style topping known for its rich, buttery caramel flavor and chewy texture. It’s loaded with sweet shredded coconut and crunchy chopped pecans. You are going to want to put it on top of everything!
For more Pecan Treats you have to check out my Easy Bourbon Pecan Tart, Vegan Pecan Pie, and my Hello Dolly Bars.
Table of Contents
Recipe Ingredients
Evaporated Milk – A creamy base for this coconut frosting.
Butter – This gives the recipe a buttery taste and golden brown coloring.
Coconut Flakes – Sweet coconut flakes add in a delightful texture to this pecan coconut frosting.
Pecans – Chopped pecans add in a crunch to this frosting recipe.
For more ingredients and amounts see the recipe card below.
How to Make Coconut Pecan Frosting
Step #1: In a medium saucepan over medium heat combine the butter, milk, sugar, egg yolks, and vanilla. Stir frequently until the sugar dissolves and the mixture has thickened, about 10-15 minutes.
Step #2: Next, remove the frosting from the heat and pour into a bowl with the coconut and pecans and mix everything together.
Step #3: Allow the frosting to sit for 30-45 minutes to cool, stirring occasionally.
Step #4: Finally serve, and enjoy!
FAQs
This frosting tastes delicious on top of almost anything. A few dishes I would recommend would be on top of cakes, German chocolate cake being a popular one. But you can also add it on top of brownies, cupcakes, ice cream, in between cake layers, or on top of a birthday cake.
Yes! This recipe is gluten free but always be sure to check your ingredients.
Yes. I use salted butter in this recipe but you can use unsalted butter if you prefer. I would recommend adding ¼ teaspoon of salt into the pan if you use unsalted butter.
You should get roughly 2-2 ½ cups of frosting. Enough to cover a 9×13 cake or 24 cupcakes.
Storage Information
You can store this coconut pecan frosting in an airtight container in your fridge for 1 week. If you want to freeze this recipe you can do so in your freezer for up to 2 months. Be sure the frosting has completely cooled to room temperature before storing.
More Recipes To Check Out
Coconut Pecan Frosting Recipe
Ingredients
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup butter - melted
- 1 tsp vanilla extract
- 1 1/2 cups sweetened coconut flakes
- 1 cup pecans - chopped
Instructions
- In a saucepan over medium heat combine the butter, milk, sugar, egg yolks, and vanilla. Stir frequently until thickened, about 10-15 minutes.
- Next, remove the frosting from the heat and pour into a bowl with the coconut and pecans and mix everything together.
- Allow the frosting to sit for 30-45 minutes to cool, stirring occasionally.
- Finally, serve and enjoy!
VIDEO
NOTES
Nutrition
The BEST coconut pecan frosting I have ever made! Thank you!
Made this to top chocolate cupcakes, to make German Chocolate cupcakes. So good.