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German Chocolate Frosting
 

 

GERMAN CHOCOLATE FROSTING

My brother Paul picked fresh pecans one year so I decided I would mix that with freshly grated coconut . This German chocolate frosting is a gazillion times better than what you find in a tub. Fresh coconut makes a hug difference. So, if you do not have access to fresh pecans, buy the unsalted halves in a bag and grate your own coconut.

 
INGREDIENTS
Set 1
1-12 oz. can evaporated milk
6 beaten egg yolks
1 cup granulated sugar
1 cup brown sugar
2 tsp. vanilla
1 cup unsalted butter
 
Set 2
3 cup freshly grated coconut
2 cup toasted, chopped pecans
 
Tools:   large, non-stick pot,   container with cover,   1 gallon freezer storage bags
 
DIRECTIONS
1.  Combine the milk, yolks, sugars, vanilla and butter in the pot over low heat.
2.  Use a rubber spatula to mix the ingredients as it heats.
3.  Once the butter begins to melt, increase the heat to medium and stir constantly. The mixture will thicken quite a bit as it cooks, about 10 to 15 minutes.
4.  Remove from the pot from the heat when the mixture is noticeably thicker then add the coconut and pecans.
5.  Cover the frosting directly with plastic wrap and cool completely.
6.  Leave the plastic wrap on the frosting then cover the container with the lid, storing in the fridge overnight.
7.  Leftover frosting may be stored in freezer bags in the freezer for six months.
 
 



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© Copyright Paula Quinene. Check out Guam cookbooks and Chamorro cookbooks, A Taste of Guam and Remember Guam, for more Guamanian recipes and Chamorro recipes that are tested, tried and true. Get Macarons Math, Science, and Art, for foolproof macaron recipes and techniques.