Toasted Coconut Pecan Topping - Karo

Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >

Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >

Beverages Popcorn & Snack Mixes VIEW ALL >

Kid-Friendly Recipes Craft Projects VIEW ALL >

Quick & Easy

Holiday Favorites

Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >

Our History

Toasted Coconut Pecan Topping

Print

Print Recipe

Yield: 1-3/4 cups
Prep Time: 0:10
Cook Time: 10 minutes

Ingredients

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

Directions

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.
Combine sugar, corn syrup, and water in a small saucepan. Bring to boil over medium heat, stirring constantly; boil 2 minutes. Remove from heat.
Stir in coconut, pecans and evaporated milk. Cool.
Serve over ice cream and cake. Store in refrigerator. Stir before serving.

About
Corn Syrup

See why there’s no substituting Karo^® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More

instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

← previous recipe next recipe →

instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

print image

Toasted Coconut Pecan Topping

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

Ingredients

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

Directions

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.
Combine sugar, corn syrup, and water in a small saucepan. Bring to boil over medium heat, stirring constantly; boil 2 minutes. Remove from heat.
Stir in coconut, pecans and evaporated milk. Cool.
Serve over ice cream and cake. Store in refrigerator. Stir before serving.