For Crust: Mix flour, egg whites and butter (use it cold and cut it up into smaller pieces). Add in liquid, but make sure it's not too much, just enough to make the dough. Should be the consistency of a pie crust. Set to the side and rest. I put mine in the freezer to make it easier to handle (I basically treated mine as you would a pie crust though it didn't say to do so in the original recipes we were looking at). For filling: Take your black beans and turn it into a paste, by either using a blender of sorts or take a spoon and mash them up with the back of the spoon till they are all about the same consistency (looks like re-fried beans almost), set aside. Put the sugar/splenda into a pan with the 1/2 cup of water, and bring it to a boil. Allow to boil for 3 minutes and take it off the stove. Mix in bean paste and shredded coconut/coconut milk (if you have it from the coconut). Set back on stove and let boil a couple more minutes then take off the stove and allow to cool down. Whisk the 6 egg yolks and mix them into the bean mixture after it's cooled a little. Pre-heat oven to 400F. Roll out the dough fairly thin (about half the thickness of a normal pie crust). Put the dough in either little pie tins or a muffin pan and spoon bean/coconut mixture into each and let bake in the oven for about 30 minutes or till filling looks firm. Take out and let cool before eating.