1 3/4 cups coconut milk
1 1/2 cups milk
1 1/2 cups butter, softened
1/3 cup white sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans
In a medium saucepan, heat coconut milk to 425 degrees F (220 degrees C).
In a large bowl, whisk together the milk, sugar, vanilla, pecans and coconut until smooth. Pour the mixture into a 8 inch pie pan.
Bake or chill pie in refrigerator for 1 hour, stirring occasionally.