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Coconut-Pecan Sauce

Coconut-Pecan Sauce

Southern Living SEPTEMBER 2005

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

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.

Nutritional Information

Amount per serving
  • Calories: 110
  • Calories from fat: 29%
  • Fat: 3.5g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.5g
  • Carbohydrate: 18.8g
  • Fiber: 0.2g
  • Cholesterol: 5mg
  • Iron: 0.1mg
  • Sodium: 40mg
  • Calcium: 51mg
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Coconut-Pecan Sauce recipe

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