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Toasted Coconut Pecan Topping

PrintPrint Recipe
  • Yield: 1-3/4 cups
  • Prep Time: 0:10
  • Cook Time: 10 minutes

Ingredients

  • 3/4 cup sweetened flaked coconut
  • 1/2 cup chopped pecans
  • 1/2 cup sugar
  • 1/2 cup Karo® Dark Corn Syrup
  • 3 tablespoons water
  • 1/2 cup evaporated milk

Directions

  1. Preheat oven to 350°F. Spread coconut and pecans in a shallow baking pan. Bake 7 to 10 minutes or until lightly browned, stirring occasionally. Set aside.
  2. Combine sugar, corn syrup, and water in a small saucepan. Bring to boil over medium heat, stirring constantly; boil 2 minutes. Remove from heat.
  3. Stir in coconut, pecans and evaporated milk. Cool.
  4. Serve over ice cream and cake. Store in refrigerator. Stir before serving.
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print image

Toasted Coconut Pecan Topping

  • Yield: 1-3/4 cups
  • Prep Time:  10 minutes
  • Cook Time: 10 minutes

Ingredients

  • 3/4 cup sweetened flaked coconut
  • 1/2 cup chopped pecans
  • 1/2 cup sugar
  • 1/2 cup Karo® Dark Corn Syrup
  • 3 tablespoons water
  • 1/2 cup evaporated milk

Directions

  • Preheat oven to 350°F. Spread coconut and pecans in a shallow baking pan. Bake 7 to 10 minutes or until lightly browned, stirring occasionally. Set aside.
  • Combine sugar, corn syrup, and water in a small saucepan. Bring to boil over medium heat, stirring constantly; boil 2 minutes. Remove from heat.
  • Stir in coconut, pecans and evaporated milk. Cool.
  • Serve over ice cream and cake. Store in refrigerator. Stir before serving.