How to Make It
Toss together coconut, pineapple, mango, tangerines, kiwi, mint, and sugar in a large bowl; let stand at room temperature 30 minutes. Pour fruit mixture through a strainer over a small bowl, reserving syrup in bowl.
Reserve 1/2 cup of the whipped cream. Divide fruit mixture, remaining 2 1/2 cups whipped cream, and crumbled cookies among 6 parfait glasses. Drizzle each with 1/2 tablespoon reserved syrup, and top with a dollop of reserved whipped cream. Garnish with mint leaves, if desired.