Coconut Whipped Cream: Place your metal bowl from the electric mixer and the whisk attachment (or a regular metal bowl and the beaters) in the freezer for 10-15 minutes.
Make sure that your heavy whipping cream and cream of coconut are both cold.
Add the heavy whipping cream and cream of coconut in the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Beat until stiff peaks appear (don't walk away far.) Keep in the refrigerator until ready to use.
Chop your mango and pineapple unto small chunks.
Chop the fruit bars into small chunks. (Work fast)
Layer fruit, then frozen fruit bars, then some coconut whipped cram. Repeat the layers and top it off with some coconut flakes.