Coconut Pecan Sauce

Coconut Pecan Sauce

1 (14-oz) can sweetened condensed milk (not evaporated milk)
2 egg yolks, beaten
1/4 cup butter or margarine
1/2 cup flaked coconut
1/2 cup chopped pecans
1 tsp vanilla extract

In heavy saucepan, combine milk, egg yolks and butter.

Over medium heat, cook and stir until thickened and bubbly, about 8 minutes. Stir in remaining ingredients.

Serve warm over ice cream or cake. Refrigerate leftovers.

To Reheat: In small heavy saucepan, combine desired amount of sauce with small amount of water. Over low heat, stir constantly until heated through.

Microwave: In 1-quart glass measure, combine milk, yolks and butter. Cook on 70% power (medium-high) for 4 to 5 minutes, stirring after 3 minutes. Proceed as above.