This recipe is based on one from Martha Stewart, though mine is dairy free. Use this rich and thick coconuty filling with German Chocolate Cupcakes (page 71), or for an unexpected twist, spread over Coconut Cupcakes (page 52).

　　

Ingredients

makes 2 cups

　　2 egg yolks

　　1 cup coconut milk

　　1/2 cup agave nectar

　　1/4 cup coconut oil

　　3/4 cup unsweetened shredded coconut

　　1 cup pecans, toasted and coarsely chopped

　　

Step 1

In a medium saucepan, combine the egg yolks, coconut milk, agave nectar, and coconut oil. Bring to a vigorous simmer over medium heat, stirring constantly, and cook for 5 minutes, until the mixture is slightly reduced. Strain through a sieve into a bowl.

　　

Step 2

Mix the shredded coconut and pecans into the egg yolk mixture and let cool completely, stirring every now and then.

　　

Step 3

Use immediately or store in a glass Mason jar in the refrigerator for up to 24 hours. Before using, bring to room temperature and stir with a flexible spatula until softened.

　　Cooks' Note

　　Sweetness: High

　　Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.