Coconut Pecan Frosting
makes 3½ cups
1 cup full-fat coconut milk
1 cup pure maple syrup
½ cup unrefined coconut oil, melted
3 large egg yolks, lightly beaten
⅛ teaspoon Himalayan pink salt
1½ teaspoons vanilla extract
1⅓ cups unsweetened shredded coconut
1 cup pecans, lightly toasted and finely chopped
1. In a medium saucepan, combine the coconut milk, maple syrup, coconut oil, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture is bubbly and thickened or reaches 170 degrees on a candy thermometer, about 20 minutes. Remove from the heat and add the vanilla.
2. Stir in the coconut and pecans. Continue stirring until cooled and thick enough to spread, about 1 hour. The frosting will keep in a sealed container in the fridge for up to a week.