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Coconut Pecan Frosting (Gluten-Free)

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

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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 .

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

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Sounds great. Thank you!

I was thinking of trying it like 1tbsp maple syrup and upping the egg whites by 10-20g Should make a giant 9"pancake basically with maple flavoring. Not tried it yet but it should work. I was thinking making that version for giant pancake (to thin to pour into smaller ones) that you cook low and ...

I'm sorry that I can't lay my hands on it now but I did read a peer reviewed study on morbidity rates amongst non gluten-free compliant celiac patients that said that 1 slip up per month was linked to quite a scary increase in risk of serious complications up to and including cancer. That's ...

One thing that struck me when I lived in the States (pre gluten free) was that much of your supermarket bread wasn't great and it seemed very expensive in comparison to the other foods in my grocery trolley. It took me awhile to realise that the bread in the UK was subsidised via EU common agric...

Tried your recipe today and it's great! Thank you! Now I'd like to experiment a bit with the next one. I see you've suggested adding a sweetener such as maple. Is that maple syrup or some other form of maple sweetener?