After searching for a recipe for coconut pecan frosting, I realized that many of them called for a can of sweetened condensed milk. At that point, I decided I could do better than that! Here is my GAPS-friendly version.
1 cup coconut milk
1/2 cup ghee (see below)
4 egg yolks
2/3 cup honey
1 tsp vanilla extract
2 1/3 cup shredded unsweetened coconut
1 1/2 cups chopped pecans
Heat coconut milk, ghee, egg yolks, and honey in pot over medium heat. Cook until thick and bubbly, stirring constantly, for about ten minutes.
Remove from heat. Stir in vanilla, coconut, and pecans. Allow to cool before spreading on cake or brownies.