Heat oven to 375°F. To toast coconut, place on cookie sheet or in pie pan. Bake 2 to 4 minutes, stirring occasionally, until golden brown.
In large bowl, gently mix all fruit, the cilantro and ginger. In small bowl, mix whipped topping and pudding until well blended. Add to fruit mixture; toss gently to mix thoroughly. Sprinkle with coconut.