| | Directions |
- Place everything except coconut and pecans in a heavy 3-quart saucepan.
- Bring to a boil over med-low heat, cook, stirring constantly, 3-5 minutes or until pudding like in consistency. Remove from heat and stir in coconut and pecans. Will frost a 9 x 13 cake with a bit left over. If you would like real sugar, sub in 2 cans, commercial sweetened condensed milk and 1/2 cup regular brown sugar.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 15
|  | | Ingredients | | - | | 28 ounces sweetened condensed milk |
| - | | 1/2 cup butter |
| - | | 1 1/2 cups unsweetened coconut |
| - | | 1/4 cup splenda brown sugar blend |
| - | | 1 teaspoon vanilla |
| - | | 1 1/2 cups chopped pecans |
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