Food & Cooking Recipes Dessert & Treats Recipes Coconut-Pecan Filling 3.9 (23) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes about 2 cups, enough for one 9-inch Torte Use this filling to make our Inside-Out German Chocolate Torte. Ingredients 1 fourteen-ounce can sweetened condensed milk 10 tablespoons (1 ¼ stick) unsalted butter 1 teaspoon pure vanilla extract 4 large egg yolks 2 cups shredded sweetened coconut 1 ½ cups finely chopped pecans Directions Place milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined. Whisk egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined. Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes. Remove from heat, and stir in coconut and pecans. Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days. Rate it Print