1 cup coconut
1/4 cup butter
2 teaspoons white sugar for garnish
1 tablespoon peanut oil
3 cups crushed black and white pecans
In a small bowl, mix together coconut, butter, sugar, peanut oil, pecans and coconut cream until well blended. Chill overnight or until completely chilled.
Remove coconut mix from refrigerator and place into a miniature stapler or blender.. Pour 1/2 cup of coconut mixture into blender or mini blender. Fill filling with crushed pecans and add whipped topping. Store covered.