Coconut Pecan Frosting without Evaporated Milk

A spoonful of German chocolate cake frosting on a wooden spoon laying on the cupboard.

Coconut Pecan Frosting without Evaporated Milk

This coconut pecan frosting is made using half and half instead of evaporated milk. It is creamy, smooth, rich and delicious. We also reduced the sugar so it’s not so sweet.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Servings: two tablespoon servings

Calories: 197kcal

Author: Jessica and Merissa

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 brown sugar and 4 egg yolks until combined.
Stir in 1 cup 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 unsalted butter, 1 teaspoon vanilla extract and ⅛ teaspoon sea salt.
Add 1 cup chopped pecans and 1 cup unsweetened shredded coconut, stir to combine.
Refrigerate for 1-2 hours or until thickened enough to use as frosting.

Notes

You can use coconut sugar, or raw cane sugar in place of the brown sugar.

We almost always make this recipe with walnuts instead of pecans, we like it better that way.

Nutrition