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

Mix first five ingredients in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut and pecans. Cook until thickened enough to spread. Makes 2 1/2 cups.