Begin by hulling and slicing the strawberries into bite-sized pieces while keeping their vibrant color intact. Next, peel and slice the kiwis, setting them aside. Slice the bananas just before assembly to prevent browning.

If using canned pineapple and mandarin oranges, open the cans and drain them thoroughly, pressing out any excess juice. Set the drained fruits aside in a bowl.

In a large mixing bowl, whip the softened cream cheese for about 1-2 minutes until light and fluffy using a hand mixer.

Add the marshmallow crème and lime juice into the whipped cream cheese. Mix until smooth and creamy to create the dressing.

Gently fold in all the prepared fruit using a rubber spatula, being careful not to crush the delicate pieces.

Carefully transfer the salad to a serving bowl. Sprinkle with toasted shredded coconut just before serving.