Pecan Coconut Sauce

Don't you just love a good thick ice cream topping? I sure do and I think that's why I LOVE Mrs. Richardson's sauces. I use them in lots of recipes, not just for drizzling over ice cream. I knew IT Guy would love this sauce because it has two of his favorite things in it. Coconut and pecans. Talk about thick....you can spackle walls with this stuff. Not that that's a bad thing, mind you, but that's how thick it is. And yummy? Oh yeah...very. We plopped it on top of french vanilla ice cream the other night, but how yummy would it be with chocolate? It would be like eating german chocolate cake! It's just so good! You gotta try it!!

Pecan Coconut Sauce

 

1 14-ounce can sweetened condensed milk
2 egg yolks
¼ cup butter
½ cup coconut
½ cup chopped pecans
1 teaspoon vanilla

In a small sauce pan, heat sweetened condensed milk, egg yolks, and butter over medium heat, stirring constantly.
Cook until thick and bubbly...maybe 5 minutes or so.
Remove from heat and add coconut, pecans and vanilla.

Serve warm over ice cream or cake.

Here's whatcha need.

Dump the SCM in a saucepan 

along with the eggs and buttah.

Cook AND STIR for 5 - 8 minutes 

until the mixture is thick and bubble. 

You gotta stir it the whole time, though. 

You don't want the milk to burn on 

the bottom of the pan. Ew.

Remove the mixture from the heat 

and add the vanilla, coconut and pecans.

Stir to combine and serve warm over ice cream!