1. Roughly chop the block of creamed coconut into thin slivers. Place in a bowl and pour over the boiling water.
2. Mix well with a spoon until the creamed coconut dissolves. Add more creamed coconut for a thicker consistency.
3. Transfer the creamed coconut and water mixture into a pan, add the sugar and salt, and heat gently until the sugar dissolves. Add the orange and lime peel. Add the banana, mango, pineapple and orange pieces and cook gently for a couple of minutes.
4. Arrange the fruit and coconut sauce decoratively on four serving plates.