In a small saucepot, melt the coconut oil on medium heat. Add the chocolate disk and let melt, whisking constantly and making sure the chocolate does not burn. Remove from the heat.
Smear the tops of the croissant halves with butter. Heat a saute pan over medium-high heat until hot. Add the croissants and toast until crisp on both sides. Transfer to a serving platter.
Smear each croissant half with a little bit of the chocolate mixture. Top with an assortment of the strawberries, blackberries, raspberries, coconut flakes and pecan halves. Drizzle with the remaining chocolate mixture and serve immediately.
Recipe courtesy of Marcela Valladolid