German Chocolate Coconut Icing
1/2 C butter
1 C heavy whipping cream
6 T coconut palm sugar
1/2 tsp stevia powder
1 tsp vanilla
3 egg yolks
1 1/2 C shredded unsweetened coconut
1 C chopped pecans
Directions:
Put butter in a sauce pan and let it melt.
Add whipping cream, stevia, palm sugar, vanilla and whisk in egg yolks.
Cook and stir over medium heat until mixture starts to bubble and then cook for about nine (9) minutes stirring constantly.
Stir nuts and coconut together in a cooled (stick in freezer while you cook) metal bowl and then poor the hot mixture over them to help with cooling.
Pour over coconut and pecans and mix.
Enjoy!
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