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Combine the evaporated milk, sugar, egg yolks, and butter in a medium saucepan.
Cook over medium heat, stirring constantly, until the butter has melted and the mixture thickens and bubbles.
Once it bubbles, reduce heat to low and cook for 2 more minutes.
Remove the pan from the heat and stir in the vanilla, coconut, and pecans.
Cool about 1 hour, until the mixture is spreadable.
Spread frosting over the top of the cooled brownies.
Cut into squares.
Store in refrigerator for up to 3 days or freeze for up to 3 months.