Ingredients:
- 1/2
cup
cream
- 1/2
cup
date sugar, rapadura, sucanat or brown rice syrup
- 1
egg yolk
- 1/4
cup
butter
- 1/2
teaspoon
vanilla extract
- 2/3
cup
unsweetened flaked coconut
- 1/2
cup
chopped pecans
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Directions:
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In a medium saucepan, whisk the egg yolk into the cream. Stir in sweetener and vanilla, and add the lump of butter. Cook over medium heat until the butter melts and the mixture thickens, stirring constantly with a wooden spoon, about 8-12 minutes. Remove from heat, add coconut and pecans, and beat with the wooden spoon until frosting is of spreading consistency. Do not taste until it has cooled a bit, as the sweetener is very hot. Spread on the top of chocolate cake. Serve warm or cool.
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