• Preheat oven to 350° F.

For the crust

• In a food processor, add 1 cup pecans, 1 cup all-purpose flour, 3/4 cup white sugar and 1/2 cup 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.

For the filling

• Beat together 16 ounces softened cream cheese, 4 tablespoons white sugar, 4 tablespoons milk and 2 large eggsuntil thick. Fold in 2 teaspoon vanilla extract, and drained 16 ounces crushed pineapple.

Assemble

• Add the cream cheese mixture to each cup (almost to the top).
• Sprinkle each cheesecake with 1.5 cups flaked coconut.

Bake

• Bake 15-20 minutes. Let cool, then pop out.
• Refrigerate leftover crust and cheesecake mixture until the pan is free.