In a large shallow bowl, mound scoops of ice cream (allow 1 or 2 scoops per serving). Tuck banana spears around edges of bowl. Top with 3 to 5 types of fruit (1/3 to 1/2 cup per serving). Drizzle generously with orange-caramel sauce and strawberry sauce. Top with whipped cream and toasted coconut. Eat straight from the bowl, or serve in small bowls.