Ingredients30 m servings 443 cals
- Stir the lightly beaten egg whites, evaporated milk, sugar, and light butter together in a saucepan over medium heat until thickened and bubbly, 10 to 12 minutes.
- Fold the coconut and walnuts into the thickened mixture. Set aside to cool completely before using.
Per Serving: 443 calories; 22.7 g fat; 58.3 g carbohydrates; 7.3 g protein; 17 mg cholesterol; 229 mg sodium. Full nutrition
ReviewsRead all reviews 4
I like that I can use the egg whites and not the yolks since I have extra whites when I make certain pastries, I did still use the pecans because I don't like walnuts.
very nice, I did not have butter so used coconut oil, smelled heavenly!
I used a spice cake and butterscotch pudding combo and it was great , very moist but a bit heavy.. the sauce was amazing but way to sweet even for me.. I also used crushed walnut and it was rea...