Toast the sweetened shredded coconut and chopped pecans in a skillet over medium-low heat for 5-7 minutes until golden brown.

Warm the sweetened condensed milk in a small saucepan over low heat, then stir in half of the toasted coconut and pecans, and spread this mixture in the prepared crust.

Combine semi-sweet and milk chocolate chips with heavy cream in a microwave-safe bowl and microwave in intervals until smooth. Stir in vanilla extract and salt, then pour over the coconut-pecan layer.

Sprinkle the remaining toasted coconut and chopped pecans over the top of the chocolate ganache.

Cover the pie with plastic wrap and refrigerate for at least 4 hours until set.

Garnish with whipped cream and whole pecans before serving.