Mix the pudding according to the instructions on the package, fold in coconut and chill.
In a large saucepan bring your water, butter and salt to a boil. Add the flour all at once and stir until a smooth ball forms. Remove from heat and let stand for 5 minutes. Add your eggs one at a time and beat well after each addition. Continue to beat until mixture is smooth and shiny. Stir in pcans.
Drop by rounded tablespoonfuls 3 inches apart onto a greased baking sheet. Bake at 350° for 20 to 25 minutes or until golden brown. Remove to wire rack and immediatley split puffs open and remove tops and set aside. Discard any soft dough inside the puffs. Cool completely.
Fill the puffs with the pudding mixture, place tops on and drizzle the hot fudge sauce using and tiny whisk and sprinkle coconut on top.