This German chocolate cake frosting, aka coconut pecan frosting is made without evaporated milk. It is ultra creamy, smooth, rich and crunchy. Ok, that was a lot of words, but seriously it’s so good.
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Funny thing, we have been making this coconut pecan frosting for years and years. It was given to us by our grandma. But we have always used walnuts, not pecans. One day I was making the recipe and realized it was called pecan frosting but we always did walnuts, so I asked my mom why and she said walnuts taste better. Of course I had to try it for myself, and of course, she was right, as always haha!
What's Cool About This Recipe
- No evaporated milk: We took our long time family recipe and adapted it for half and half instead of evaporated milk.
- Ultra creamy: This recipe makes a frosting that is creamy, smooth and dreamy.
- Less sweet: Our specialty is making desserts less sweet, we did the same with this German chocolate cake icing.
Ingredients and Substitutions
- Brown sugar: We like using brown sugar because it gives it a darker color and deeper flavor. Raw cane sugar and coconut sugar work as well.
- Egg yolks: You only need the egg yolks for this recipe. You can save the whites to use in scrambled eggs or cocktails.
- Half and half: We use half and half to make this coconut pecan frosting without evaporated milk.
- Butter: We usually use unsalted butter, you can use salted butter, just skip the salt in the recipe.
- Vanilla extract: Used to add flavor.
- Salt: This helps balance out the sweetness, skip if using salted butter.
- Unsweetened coconut: Shredded coconut will work best.
- Nuts: We always use walnuts when we make this for ourselves but pecans are what’s traditionally used.
See recipe card for quantities.
Variations
- If you want to make coconut pecan frosting without nuts, substitute additional coconut for the nuts.
- If you want to make the frosting without coconut, substitute additional nuts for the coconut.
Instruction Photos
Overview of instructions with photos. See recipe card for quantities and full instructions.
Step 1: Combine the eggs and sugar in a medium saucepan.
Step 2: Add the half and half and stir to combine.
Step 3: Cook over medium heat, stirring constantly until the mixture is foamy and coats the back of a spoon. The mixture should hit 165°F (do not boil).
Step 4: Remove from the heat and stir in the butter, vanilla extract and salt.
Step 5: Stir in the coconut and nuts.
Step 6: Transfer to an airtight container with a lid and refrigerate until thickened and ready to use.
Serving Suggestions
The traditional use for coconut pecan frosting is putting it on top of German chocolate cake. Here are some other unusual ways you can use coconut pecan frosting.
- Used as a dip for apples (soooo good)
- Ice cream topping
- On sugar cookies
- Sandwiched between chocolate cookies
Storage
Store the frosting in an airtight container in the refrigerator for up to 2 weeks. Let sit out at room temperature for about 30 minutes before using to frosting on a cake.
How to Freeze
Freeze in an airtight container for up to 3 months. Thaw in the refrigerator.
Tips From Our Kitchen
Do not boil the mixture or it will curdle. Use a steady medium heat and stir constantly. The mixture should reach 165°F and coat the back of a spoon.
Refrigerate after cooking to thicken it up.
We like using walnuts because they stay more crunchy in the frosting than pecans do.
FAQ
If you want to make the frosting without nuts we suggest substituting additional coconut.
We suggest substituting additional nuts to make the frosting without coconut.
Related Recipes
📖 Recipe
Coconut Pecan Frosting without Evaporated Milk
Ingredients
- ½ cup packed (105 g) brown sugar
- 4 egg yolks
- 1 cup (240 g) half and half
- ½ cup (113 g) unsalted butter cubed
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt skip if using salted butter
- 1 cup (120 g) chopped pecans or walnuts (our favorite)
- 1 cup (80 g) unsweetened shredded coconut
Instructions
- In a medium, heavy bottomed saucepan, stir together ½ cup packed (105 g) brown sugar and 4 egg yolks until combined.
- Stir in 1 cup (240 g) half and half, place over medium heat and cook, stirring constantly until the mixture is foamy and thick enough to coat the back of a spoon, it should reach 165℉ (do not boil).
- Remove from the heat and stir in ½ cup (113 g) unsalted butter, 1 teaspoon vanilla extract and ⅛ teaspoon sea salt.
- Add 1 cup (120 g) chopped pecans and 1 cup (80 g) unsweetened shredded coconut, stir to combine.
- Refrigerate for 1-2 hours or until thickened enough to use as frosting.
Notes
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Did you make this recipe? We would love to hear from you!