Mocha Pecan Ice Cream Sauce ingredients
Makes about 2 cups1 (15-oz) can Coco López Cream of Coconut
3 egg yolks, beaten
1 Tbsp cornstarch
1 tsp instant coffee
2 Tbsp coffee-flavored liqueur
1 Tbsp chocolate flavored syrup
1/2 cup chopped pecans
1/2 cup flaked coconut
DirectionsIn medium saucepan, combine cream of coconut, egg yolks, cornstarch and instant coffee. Over Medium heat, cook and stir until slightly thickened and bubbly.
Remove from heat; stir in liqueur, chocolate syrup then pecans and coconut.
Serve warm over ice cream.