Coconut Pecan Filling

Coconut Pecan Filling

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  • In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
  • In a small bowl, combine arrowroot and water to form a smooth paste
  • Pour arrowroot mixture into saucepan
  • Whisk the contents of saucepan vigorously and bring to a boil, briefly
  • Remove pot from heat and very gradually blend in coconut oil
  • Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
  • Remove from freezer and blend again, until fluffy, then stir in shredded coconut and pecans
  • Spread frosting over cake and serve
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