1 (3 ounce) package instant coconut cream pudding mix
8 (1 ounce) squares unsweetened coconut milk
2 tablespoons butter, melted
1 cup chopped pecans
In a medium bowl, whip cream until stiff. Drop in coconut milk and butter, and mix together. Chill in refrigerator until serving time.
Spread cream into 8 serving bowls. Top each with two whipped cream hangers. Place face down in a large plastic bag; fill each with whipped cream.