On two separate trays lined with parchment paper, toast coconut and pecans at 325 degrees, stirring occasionally, until coconut is deep golden brown and nuts are fragrant, about 5 to 10 minutes

Remove from oven, roughly chop the pecans, and transfer both coconut and pecans to a large bowl.

In a medium saucepan, cook evaporated milk, egg yolks, brown sugar and salt over medium heat, whisking at first and then stirring constantly, until the mixture has thickened enough to leave a line on the back of a wooden spoon, 5 to 7 minutes.

Remove from heat and add the butter, stirring until it has melted.

Add vanilla and stir to combine.

Add the milk mixture to the coconut and pecans, stirring to combine.

This mixture will thicken slightly as it cools.