On a non-stick cookie sheet, place the shredded coconut, and spread to a single layer. Bake the coconut at 325 degrees for 5 minutes, stir the coconut, and continue to toast for 5-10 additional minutes or until lightly browned. Remove the cookie sheet from the oven, transfer the toasted coconut to a bowl, and set aside. On the same cookie sheet, place the sliced almonds, and return the cookie sheet to the oven. Bake the almonds at 325 degrees for 5-10 minutes, or until lightly browned and fragrant. Remove the cookie sheet from the oven, transfer the toasted almonds to a bowl, and set aside. In a glass bowl, place the navel and blood orange segments, pineapple chunks, orange juice, and sugar, and toss gently to combine. Cover and chill the mixture for several hours or overnight. Just before serving, add the reserved toasted coconut and almonds, along with the bananas, and toss gently to combine. Transfer the mixture to a large glass bowl for service.

Serves 6-8