Sunday, September 20, 2009
Coconut Pecan Frosting (SCD)
Here's my current version of this frosting. My husband really enjoyed it. I found it to be a bit tangy by itself, but it balanced nicely with the sweet dessert it was paired with. I used yogurt that was made with half and half, which is comparable to sour cream. To make yogurt with half and half I use the same method as with regular yogurt. For those of you not on the Specific Carbohydrate Diet you may try it with sour cream.
1/2 cup (one stick) Butter, diced into a few pieces
2/3 cup Honey
1 cup Yogurt Cream
3 Large Egg Yolks
1 teas. Vanilla Extract
1/4 teas. Almond Extract
1 1/2 cups Shredded Coconut, unsweetened
1 1/2 cups Pecans, chopped
In a saucepan over medium heat, melt butter. Whisk in honey, yogurt and egg yolks. Stir constantly until mixture is slightly bubbling around the edges and beginning to thicken some. Remove from heat. Stir in vanilla and almond extracts, coconut and pecans. Allow to cool at room temperature before frosting dessert.