Today’s craving was brought to you by the desire for creamy caramel. And before I forget to say it, “You’re welcome!” This little kitchen adventure ended very well and on a sweet tooth satisfying note. To top it off, this was an Easy Caramel Coconut Pecan Frosting (hence the name).
If you’ve ever made Coconut Pecan Frosting, then you probably know that getting the consistency right can really vary depending on the recipe, the weather, cook time, and a number of other factors. There’s nothing more disappointing than producing a Coconut Pecan Frosting that’s RUNNY! You know, the kind that slides right off the sides of your cake! Blah!!! The point is, Coconut Pecan Frosting recipes are really hit or miss. I can assure you that this Caramel Coconut Pecan Frosting is a HIT and it won’t be running anywhere!!
I used Nestlé’s La Lechera Dulce de Leche in a can. It’s basically Sweetened Condensed Milk turned into caramel. I’m sure you’ve seen pins and posts about cooking the can in a slow cooker to make caramel, right? Well, this skips the slow cooker part and fast forwards straight to the caramel party, oh yeah! And guess what? That saves you time, baby! And to top it off, it’s fool proof. You can’t mess caramel up that’s already done for you. Win!
How to Make Easy Caramel Coconut Pecan Frosting
All you’re gonna do for this recipe is toast some pecans and coconut to get them ready to go. And while they’re toasting, open up your can of Dulce de Leche…spoon out the yummy caramel into a medium sized mixing bowl and add one-third cup of heavy whipping cream. Whip it up for 2-3 minutes with a hand mixer to thin it out and add some air (aka fluff) to it. Once the pecans and coconut are done toasting, allow them to cool completely, then chop the nuts. Stir in the pecans and coconut by hand into the caramel mixture and you’re done! Seriously, that’s all you need to do for this recipe. 🙂
Easy Caramel Coconut Pecan Frosting
- 13.4 oz can Dulce de Leche
- 1/3 cup heavy whipping cream
- 1 1/2 cups pecans toasted and chopped
- 1 1/2 cups shredded coconut toasted
Preheat oven to 350 degrees.
Put pecans and coconut on cookie sheet and toast them for about 10 minutes, stirring occasionally, until coconut is mostly toasted and light brown.
Meanwhile, open up your can of Dulce de Leche and spoon out the yummy caramel into a medium sized mixing bowl and add one-third cup of heavy whipping cream.
Whip with a hand mixer for 2-3 minutes to thin it out and add some air (aka fluff) to it.
Once the pecans and coconut are done toasting, allow them to cool completely, then chop the nuts.
Stir in the pecans and coconut by hand into the caramel mixture until well combined.
Use on your preferred dessert.
Did you make this Easy Caramel Coconut Pecan Frosting? Snap a pic of your creation and share on social with #vegetariant.