COCONUT PECAN FILLING

Coconut Pecan Filling image

Yield makes 2 cups

Number Of Ingredients 6

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2 egg yolks
1 cup coconut milk
1/2 cup agave nectar
1/4 cup coconut oil
3/4 cup unsweetened shredded coconut
1 cup pecans, toasted and coarsely chopped

Steps:

In a medium saucepan, combine the egg yolks, coconut milk, agave nectar, and coconut oil. Bring to a vigorous simmer over medium heat, stirring constantly, and cook for 5 minutes, until the mixture is slightly reduced. Strain through a sieve into a bowl.
Mix the shredded coconut and pecans into the egg yolk mixture and let cool completely, stirring every now and then.
Use immediately or store in a glass Mason jar in the refrigerator for up to 24 hours. Before using, bring to room temperature and stir with a flexible spatula until softened.