In a skillet over medium-low heat, toast the shredded coconut and chopped pecans for about 5-7 minutes, stirring frequently until golden and fragrant.

In a small saucepan over low heat, warm the sweetened condensed milk for 4-5 minutes, stirring continuously until slightly thickened. Stir in half of the toasted coconut and pecans, then spread this mixture into the prepared graham cracker crust.

In a microwave-safe bowl, combine the semi-sweet and milk chocolate chips with the heavy cream. Microwave for 30 seconds, stir, and repeat until silky smooth. Stir in the vanilla extract and salt.

Pour the ganache over the coconut-pecan layer in the crust, spreading it evenly to create a smooth layer.

Sprinkle the remaining toasted coconut and chopped pecans over the ganache layer and press gently to adhere.

Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, garnish with dollops of whipped cream and whole pecans.