1 1/2 c. evaporated milk
1 1/2 c. sugar
4 slightly beaten egg yolks
3/4 c. butter
1 1/2 tsp. vanilla
Coconut
1/2 c. chopped pecans

Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 2 cups coconut and pecans. Cook until thick enough to spread. Makes 4 1/2 cups.