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