Quick & Vegan Coconut Pecan Frosting

I love coconut and nuts so much, my mom gave me some for my birthday. She had one ulterior motive, though: she wanted me to bring her a treat! I’m supposed to be at her house in 10 minutes with that treat in hand.

My girl had started making brownies, but we needed pull off the coconut-pecan portion, stat. I found this recipe for vegan German Chocolate Cake frosting, but I ran into a few issues: I like toasted coconut and roasted pecans but had neither, nor the time to do that separately. I also didn’t have a potential 1-2 hours for things to reduce down.

So here’s what I did. And I cooked it in a pan so I could taste it as I went. This is sweet like you’d get it at a nice unhealthy bakery, but if you like things less-sweet or more purely vegan, you could use unsweetened coconut and add a little more maple syrup as needed.

Coconut Pecan Frosting – Quick & Vegan

RECIPE MAKES ENOUGH FROSTING FOR A 13″X9″ CAKE
Time: ~10 minutes + cooling

3/4 cup sweetened flaked coconut, lightly packed
1/2 cup chopped pecans
3/4 cup canned full-fat coconut milk (warm the can to make it easier)
1/4 cup pure maple syrup
1/2 t salt
1 t vanilla extract

  1. Lightly toast coconut and chopped pecans in a large, non-sticky frying pan over medium heat. I actually used a pan-safe chopper to chop my pecans, then added the coconut, and then stirred constantly until the coconut started to get slightly browned on the edges. It will keep cooking with the next steps, so proceed:
  2. Add coconut milk & maple syrup. I had set my can in a warm spot so it was fully liquified, then shook it up, took the lid off, and measured my 3/4ths cup (about half a can) straight into the frying pan. Then I used that same 1/4 cup measure to measure out the maple syrup. Add it all to the pan and keep stirring.
  3. Add vanilla and salt when the mixture is bubbling.
  4. Keep stirring until it’s tanned, then take it off the heat.

That’s it! Let me know how it worked out for you.

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