Coconut-Pecan Frosting

• 3 large egg yolks
• 1 can (12 ounces) evaporated milk
• 1 1/4 cups packed light-brown sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 package (7 ounces) sweetened flaked coconut
• 1 1/2 cups pecans (6 ounces), toasted (see page 323) and coarsely chopped

1. Heat egg yolks, evaporated milk, brown sugar, and butter in a saucepan over medium, stirring constantly, until thick, about 10 minutes (it should reach the consistency of sour cream).
2. Strain through a fine sieve into a bowl.
3. Stir vanilla, salt, coconut, and pecans into frosting.
4. Let cool completely, stirring occasionally.
5. Frosting can be refrigerated up to 1 day in an airtight container.
6. Before using, bring to room temperature and stir with a flexible spatula until smooth.

egg yolks, milk, lightbrown sugar, unsalted butter, vanilla, salt, coconut, pecans

Taken from www.epicurious.com/recipes/food/views/coconut-pecan-frosting-389909 (may not work)