Step 1

Preheat oven to 350 F degrees.

Step 2

In a food processor, add the pecans, flour, sugar and melted butter. Pulse a few times until fine crumbs form. Pat mixture into ungreased mini cheesecake pan in each individual cup. Bake for 15 minutes. Cool slightly.

Step 3

Mix together cream cheese, sugar, milk and eggs. Fold in vanilla, and drained pineapple.

Step 4

Add about 2 tbsp of the cream cheese mixture to each cup. The mini cheesecake pan has 12 cups. There will be crust and cheesecake left over for another 6 cups, so if you only have one pan, refrigerate crust and cheesecake mixture until pan is free.

Step 5

Sprinkle each cheesecake with flaked coconut. Bake 15-20 minutes. Let cool.