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Recipes Around the World International Vegetarian Union
Vegan Desserts & Cakes
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Coconut-Pecan Frosting
From: K.E.S.

Recipe By: Vegetarian Times, February 1997 by Nancy Ross Ryan
Serving Size: 1

  • 1 1/2 cups almond milk
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla
  • 5 tablespoons cornstarch -- mixed with 1/4 C water to form smooth paste
  • 2 cups flaked coconut
  • 1 1/2 cups chopped pecans
In saucepan, mix together almond milk, sugar and vanilla.
Cook over medium heat stirring constantly until sugar dissolves and mixture is hot.
Add cornstarch paste in thin stream, stirring constantly until mixture thickens.
Remove from heat.
Stir in coconut and pecans; stir to cool.