1Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Unroll dough into 2 long rectangles; place in sprayed pan. Press over bottom and up sides to form crust. Sprinkle coconut over dough; press in lightly. Bake at 400°F. for 7 to 11 minutes or until crust is golden brown and coconut is lightly toasted.
2Meanwhile, grate peel from oranges; set aside. Squeeze oranges to yield 1 cup juice.
3In medium saucepan, combine sugar and cornstarch; mix well. Blend in orange juice and reserved pineapple liquid. Cook, stirring constantly, until thickened and clear. Remove from heat; stir in orange peel. Cool to room temperature.*
4In large bowl, combine pineapple, kiwi fruit, strawberries and cornstarch mixture; mix well. Spread over baked crust. Refrigerate at least 2 hours before serving.