Place coconut in saute pan over low heat, tossing until lightly browned. Remove from heat and set aside.
Add oats, milk yogurt, 3 Tbsp. shredded carrot, pineapple. raisins, honey, 2 Tbsp. coconut, cinnamon and salt to mason jar.
Stir until well combined. Cover and chill in refrigerator overnight.
Remove from refrigerator. Top with remaining carrot, pineapple chunks, toasted coconut, pecans and a drizzle of honey or maple syrup.