1 1/2 c  Evaporated milk
1 1/2 c  Sugar
4    Egg yolks, slightly beaten
3/4 c  Butter or margarine
1 1/2 ts Vanilla
2 c  Coconut
1 1/2 c  Pecans, chopped

Combine all ingredients in saucepan except coconut and pecans. Cook and
stir over medium heat until thickened. Remove from heat. Stir in coconut
and pecans. Cool until thick enough to spread. Makes 4 1/2 cups.