Ingredients:

  • 1 cup Evaporated Milk (Full-fat, unsweetened)
  • 1 cup Granulated Sugar
  • 4 large Egg Yolks
  • 1/2 cup (1 stick) Unsalted Butter, cut into 4 pieces
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Fine Sea Salt
  • 1 1/2 cups Sweetened Flaked Coconut
  • 1 cup Pecans, roughly chopped

Instructions:

  1. Prep the Mix-Ins: Roughly chop the pecans and place them in a small bowl with the coconut. Set aside.
  2. Combine Wet Ingredients: In a heavy-bottomed saucepan, whisk together the evaporated milk, sugar, and egg yolks until thoroughly combined and slightly frothy.
  3. Add Fat: Add the cubed unsalted butter and salt to the milk mixture.
  4. Initial Heating: Place the saucepan over medium-low heat. Cook, stirring constantly, until the butter is completely melted and the sugar is dissolved. Do not allow the mixture to boil at this stage.
  5. Thickening Process: Reduce the heat to low. Continue stirring constantly and scraping the bottom and sides of the pan. Cook for 10–15 minutes until the custard noticeably thickens.
  6. Test for Doneness: The mixture is ready when it coats the back of a spoon thickly. Remove the pan immediately from the heat.
  7. Finish the Base: Stir in the vanilla extract.
  8. Rapid Cool-Down: Transfer the hot custard immediately to a clean mixing bowl to halt the cooking process. Allow it to cool at room temperature for about 15 minutes, stirring occasionally.
  9. Chill to Set: Place the bowl in the refrigerator. Chill for a minimum of 45 minutes, or until the custard is firm and spreadable.
  10. Fold in Mix-Ins: Once chilled, gently fold the coconut and chopped pecans into the thickened custard using a rubber spatula until evenly distributed.
  11. Ready to Use: Use the frosting immediately to fill and top your cake or dessert.