Step 1

In a large saucepan, melt Heavy Whipping Cream, Butter, Xylitol and Coconut Oil.

Step 3

Bring to a low boil and simmer for 10 minutes.

Step 5

Remove from heat and add Vanilla, Shredded Coconut, and Chopped Pecans.

Step 7

Scoop onto a parchment lined cookie sheet, and chill in freezer until firmly set.