Caramel-Coconut Topper
Recipe from Better Homes and Gardens

Caramel topping, coconut, and pecans. That's all it takes to create a decadent pancake syrup that's ready in minutes.


Caramel-Coconut Topper

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Servings: Makes about 2-3/4 cups. 55 cal., 2 g total fat
Related Categories: Caramel Sauce, Sauces and Toppings
 
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Ingredients
  • 1-1/3  cup
    caramel topping
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  • 1  cup
    toasted shredded coconut
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  • 1/2  cup
    chopped toasted pecans
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Directions
1.
In a small saucepan over low heat stir together 1-1/3 cup caramel topping, 1 cup toasted shredded coconut, and 1/2 cup chopped toasted pecans. Heat until warm. Makes about 2-3/4 cups. 55 cal., 2 g total fat (1 g sat. fat), 0 mg chol., 48 mg sodium, 10 g carbo., 1 g fiber, 0 g pro. Daily Values: 0% vit. A, 4% vit. C, 1% calcium, 1% iron.
Nutrition information
Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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