Recipe By: Vegetarian Times, February 1997 by Nancy Ross Ryan
Serving Size: 1
In saucepan, mix together almond milk, sugar and vanilla.
- 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
- 2 cups flaked coconut
- 1 1/2 cups chopped pecans
Cook over medium heat stirring constantly until sugar dissolves
and mixture is hot.
Add cornstarch paste in thin stream, stirring constantly until mixture
Remove from heat.
Stir in coconut and pecans; stir to cool.