"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 c. evaporated milk 1 c. sugar 3 egg yolks slightly beaten 1/2 c. butter 1 tsp. vanilla 1 1/3 c. flakes coconut 1 c. chopped pecans
Combine milk, sugar, egg yolks, butter, and vanilla in a sauce pan. Cook over medium heat, stirring constantly, until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Cool until of spreading consistency, beating occasionally. Makes 2 1/2 c.
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