Tropical Fruit Salad with Coconut Almond Dip

1 pineapple, halved lengthwise and hollowed – reserve 1 and ½ cups of pineapple chunks for recipe
1 large or 2 small mangoes, peeled and thinly sliced
2 kiwis, peeled and thinly sliced. If desired, cut the kiwi slices into shapes with small cookie cutters
1 cup of papaya chunks
⅔ cup raspberries
the juice of 1 lime
1 cup of Greek yogurt, coconut or vanilla flavor
2 tablespoons of coconut cream or coconut milk
¼ cup coconut flakes, divided use
¼ cup + 2 tablespoons finely chopped almonds, divided use
Optional garnishes: Mint sprigs and lime slices

Arrange ⅔ of the pineapple, papaya, mango, kiwi and raspberries inside one of the pineapple halves.
Place the pineapple half on a platter.
Scatter the remaining fruit on the platter around the pineapple.
Drizzle the lime juice over the top of the fruit.
In a bowl mix together the Greek yogurt, coconut cream, 3 tablespoons of coconut flakes and ¼ cup of almonds. Sprinkle the remaining tablespoon of coconut and 2 tablespoons of almonds over the top.
The fruit and dip can be made up to 6 hours in advance, or serve immediately, garnished with mint and lime slices if desired.