Coconut Pecan Sauce - cooking recipe

Ingredients

1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
2 egg yolks, beaten
1/4 c. margarine or butter
1/2 c. flaked coconut
1/2 c. chopped pecans
1 tsp. vanilla extract

Preparation

In heavy saucepan, combine sweetened condensed milk, egg yolks and margarine.
Over medium heat, cook and stir until thickened and bubbly, about 8 minutes.
Stir in remaining ingredients.
Serve warm over ice cream or cake.
Makes about 2 cups.