Coconut-Pecan Sauce

Yield:

2 2/3 cups (serving size: 2 tablespoons)

Recipe from

Nutritional Information

Calories 110
Caloriesfromfat 29 %
Fat 3.5 g
Satfat 1.6 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 1.5 g
Carbohydrate 18.8 g
Fiber 0.2 g
Cholesterol 5 mg
Iron 0.1 mg
Sodium 40 mg
Calcium 51 mg

Ingredients

1 1/2 cups sugar
2 1/2 tablespoons cornstarch
1 (12-ounce) can evaporated low-fat milk
3 tablespoons butter or stick margarine
1/3 cup chopped pecans
1/4 cup flaked sweetened coconut
1 1/2 teaspoons vanilla extract

Preparation

Combine sugar and cornstarch in a medium, heavy saucepan. Add milk; stir with a whisk. Add butter. Bring to a boil over medium heat; cook 1 minute. Stir constantly. Remove from heat; stir in pecans, coconut, and vanilla. Serve warm.

Note:

Elizabeth J. Taliaferro,

September 2005