Coconut Pecan Filling
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).
Sweetness: High
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Step 1
In a medium saucepan, combine the egg yolks, coconut milk, agave nectar, and coconut oil. Bring to a vigorous simmer over medium heat, stirring constantly, and cook for 5 minutes, until the mixture is slightly reduced. Strain through a sieve into a bowl.
Step 2
Mix the shredded coconut and pecans into the egg yolk mixture and let cool completely, stirring every now and then.
Step 3
Use immediately or store in a glass Mason jar in the refrigerator for up to 24 hours. Before using, bring to room temperature and stir with a flexible spatula until softened.