1. In large saucepan combine evaporated milk, butter, and sugar. Cook, stirring constantly, until mixture comes to full rolling boil. Then lower heat and continue to boil, stirring constantly, for 2 minutes. Remove from heat.
2. Quickly stir in vanilla, coconut, pecans, and cornflakes, making sure all pieces are well coated with milk mixture.
3. Now, using two teaspoons, quickly drop mixture in mounds, onto wax-paper-lined cookie sheet. Refrigerate until firm. Makes about 12.