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    Scott Adams

    Coconut Pecan Frosting (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    1 cup heavy cream
    1 cup sugar
    3 egg yolks , slightly beaten
    ½ cup butter
    1 teaspoon vanilla
    1 1/3 cup shredded coconut
    1 cup chopped pecans

    Combine cream, sugar, egg yolks, butter and vanilla in a sauce pan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat , add coconut and pecans. Cool until spreading consistency , beating occasionally .



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    Makes 2 ½ cups or enough to cover the tops of 3 layers.

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    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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