Plus: More Dessert Recipes and Tips
In a small skillet, toast the coconut over moderately high heat, stirring, until golden, about 2 minutes. Transfer to a bowl and let cool. Mix in the pistachios.
In a blender, puree the lime juice, ginger, mint and crushed red pepper until smooth; season with salt and white pepper. Transfer to a bowl and toss with the fruit. Just before serving, sprinkle the fruit with the coconut and pistachios.
The salad can be kept at room temperature for up to 2 hours.