How to Make It
Prepare the Taco Shells: Preheat oven to 400°F. Roll sheets of aluminum foil into 3 loose rolls, each measuring approximately 17 inches long, 1 1/2 inches wide, and 4 inches tall. Place rolls parallel on a rimmed baking sheet.
Stir together sugar and cinnamon in a small bowl. Brush melted butter evenly on both sides of tortillas, and sprinkle both sides evenly with sugar mixture. Drape 2 tortillas over each foil roll, so that they form a taco shell shape.
Bake tortillas in preheated oven until tortillas hold their shape and are lightly browned, about 15 minutes. Transfer shells to a wire rack, and cool completely.
Brush edges of shells evenly with 2 tablespoons of the cream of coconut. Dip edges in toasted coconut. Set aside.
Prepare the Filling: Toss together mango, pineapple, kiwi, and lime juice in a medium bowl; set aside.
Combine cream, cream of coconut, salt, and, if desired, rum in a large bowl. Beat with an electric mixer on high speed until mixture is thick and creamy, about 2 minutes.
Assemble the Tacos: Divide fruit mixture evenly among Taco Shells. Top each with a dollop of cream mixture. Top with mint leaves.