Preheat oven to 350 F degrees.
In a food processor, add the pecans, flour, sugar and melted butter. Blend until crumbs form.
Pat about 2-3 tablespoons of crust mixture into ungreased mini cheesecake pan in each individual cup (you could use mini muffin pans)
Bake for 15 minutes, then cool slightly.
Beat together cream cheese, sugar, milk and eggs until thick. Fold in vanilla, and drained pineapple.
Add the cream cheese mixture to each cup (almost to the top)
Sprinkle each cheesecake with flaked coconut.
Bake 15-20 minutes. Let cool, then pop out.
Refrigerate leftover crust and cheesecake mixture until the pan is free.