Whisk together instant chocolate pudding mix and cold milk for 2 minutes until thickened.
Gently fold in whipped topping until the mixture becomes light and smooth.
Spread the chocolate mixture evenly into the graham cracker crust.
In a separate bowl, mix coconut, pecans, sweetened condensed milk, melted butter, vanilla, and salt until combined.
Spread the topping over the chocolate layer and refrigerate for 4 hours or until set.
Top with shaved white chocolate or extra pecans before serving.
