Preheat oven to 300 degrees. Toss pecans and coconut for 5 minutes. Remove from heat and set aside.

Increase heat to 425. Line a mini-cupcake pan with 16 cupcake liners. In a medium bowl combine muffin mix, milk, and egg. Whisk until smooth. Divide evenly in the prepared cupcake pan. Bake for 11 to 12 minutes. Remove from oven and allow to cool.

Meanwhile, make topping by combining evaporated milk, arrowroot powder, and coconut palm sugar in a small saucepan. Cook over medium heat until bubbly, whisking often. (Make sure you watch it - it can burn quickly!) Remove from heat and add half of the pecan and coconut mixture.

Spread topping over cupcakes and top with remaining pecans and coconut.

Meanwhile, heat a saucepan to medium high heat. Add evaporate milk, arrowroot powder, and coconut palm sugar. Cook until bubbly and then stir until thickens, about one minute. Add vanilla. Remove from heat and stir in ¼ cup of the chopped pecan and coconut mixture. Allow to cool to room temperature. Spread over muffins and top with remaining pecan and coconut mixture.