Spread coconut in a shallow pan and toast in a 350° oven for 3 to 5 minutes or until lightly browned.
Set aside.
Prepare Papaya seed Dressing.
Halve pineapple lengthwise through crown.
With a curved knife, cut out fruit, leaving a 1/4 inch thick shell.
Remove and discard core; dice fruit and place it in a large bowl.
To diced pineapple add papaya, mango, banana, strawberries, and lychees; mix lightly.
Spoon fruit into pineapple shells.
If made ahead, cover and refrigerate for up to 1 hour.
Sprinkle with coconut.
Pass dressing at the table to spoon over individual servings.
Papaya seed Dressing.
In a blender or food processor, combine 1/4 cup white wine vinegar; 1 tablespoon each papaya seeds, minced onion, and honey; 1/4 teaspoon salt; and 1/8 teaspoon dry mustard.
Whirl until seeds look like coarsely ground pepper.
Add 1/2 cup salad oil and whirl until well blended.