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1
Preheat oven to 350 F.
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2
Prepare salsa: On baking sheet, spread coconut.
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3
Bake 212 minutes, remove sheet from oven and toss coconut to mix.
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4
Return sheet to oven and bake until golden brown, 2 minutes more.
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5
Set aside to cool.
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6
In medium bowl, combine kiwi, strawberries, papaya, mango and pineapple.
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7
Toss to combine, then add passion fruit puree and rum and toss again.
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8
Just before serving, add mint strips and cooled coconut and toss to combine.
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9
Prepare base: Coat 13 by 9-inch baking pan with cooking spray and line with aluminum foil, allowing 2-inch overhang along each side.
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10
Lightly coat foil with cooking spray.
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11
In medium bowl, sift together flour, ginger and pinch of salt.
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12
In another medium bowl, beat butter and sugar with wooden spoon until light and fluffy.
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13
Add vanilla.
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14
Stir flour mixture into butter mixture and mix until crumbly dough forms.
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15
Using your fingers, press dough into prepared pan, covering bottom with an even layer.
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16
Prick dough several times with fork.
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17
Place in oven and bake until lightly browned, 15 to 20 minutes.
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18
Let cool.
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19
Do not turn off oven.
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20
Prepare topping: In medium bowl, whisk together eggs, sugar, vanilla and salt until smooth, about 2 minutes.
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21
Stir in coconut, pineapple, mango, papaya and nuts.
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22
Pour mixture over cooled, baked crust and spread evenly with spatula.
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23
Bake until topping is lightly browned, 20 to 25 minutes.
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24
Transfer to rack and let cool completely.
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25
Cut into 24 portions and serve with passion fruitcoconut salsa.
