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Toasted Coconut Pecan Topping

A great topping for a brownie sundae.

Quick Facts

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 1-3/4 cups


  • 3/4 cup sweetened flaked coconut
  • 1/2 cup chopped pecans
  • 1/2 cup sugar
  • 1/2 cup Karo® Dark Corn Syrup
  • 3 tablespoons water
  • 1/2 cup evaporated milk


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  1. Preheat oven to 350°F. Spread coconut and pecans in a shallow baking pan. Bake 7 to 10 minutes or until lightly browned, stirring occasionally. Set aside.
  2. Combine sugar, corn syrup, and water in a small saucepan. Bring to boil over medium heat, stirring constantly; boil 2 minutes. Remove from heat.
  3. Stir in coconut, pecans and evaporated milk. Cool.
  4. Serve over ice cream and cake. Store in refrigerator. Stir before serving.