In a food processor, add pecans and pulse until chopped roughly.

Add in all other ingredients for crust and process until fully combined and a dough starts to form.

Press the dough firmly into small dessert cups or bowls about ½ - ¾ inch thick.

Chill bowls.

In a medium mixing bowl, separate the hardened part of the coconut milk and the liquid part. Save the liquid for smoothies if desired.

With a hand mixer, whip the coconut milk until thickened and whipped cream like (approx. 2-3 minutes).

Add in all other ingredients and whip for another minute.

Pour the mixture over the crust to fill the cups as desired. You can probably get 4 servings out of this, but it will all depend on the size cups you use.

Chill for at least one hour to set.

Garnish with a pecan or chopped pecans and whipped cream if desired.