Instructions

• Preheat oven to 350° F.
• In a food processor, add 1 cup pecans, 1 cup all-purpose flour, ¾ cup white sugar, and ½ cup melted butter. Blend until crumbs form.
• Pat about 2-3 tablespoons of the crust mixture into ungreased mini cheesecake pan in each individual cup.
• Bake for 15 minutes, then cool slightly.
• Beat together 16 ounces softened cream cheese, 4 tablespoons white sugar, 4 tablespoons milk, and 2 large eggs until thick. Fold in 2 teaspoons vanilla extract and the drained 16 ounces crushed pineapple.
• Add the cream cheese mixture to each cup (almost to the top).
• Sprinkle each cheesecake with 1.5 cups flaked coconut.
• Bake for 15-20 minutes. Let cool, then pop out.
• Refrigerate leftover crust and cheesecake mixture until the pan is free.