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

Combine all but coconut and chopped pecans. Cook and stir over medium heat until thickened, about 2 minutes. Add coconut and pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups.