Ingredients
1 cup plain soymilk
1/3 cup coconut milk may use lite coconut milk
1 1/4 cups sugar
1 teaspoon vanilla extract
1/3 cup cornstarch mixed with 1/4 cup water until smooth
2 1/2 cups sweetened flaked coconut
1 1/2 cups chopped pecans
Instructions
In a medium saucepan, mix the soymilk, coconut milk, sugar, and vanilla together. Add the cornstarch mixture and cook over medium-high heat, stirring constantly, until mixture boils and thickens. Cook for one minute after it boils. Remove from heat and stir in coconut and pecans.
Allow to cool for about 10 minutes (mixture should still be warm) before spreading on cake.
Source: Susan Voisin
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