Preheat your oven to 350 F.

Spread the coconut out in a single layer on a baking sheet pan lined with parchment paper. Bake on the middle rack of the oven until lightly browned, about 5-8 minutes. Set aside and allow to cool.

Reduce the temperature to 250 F.

Combine the cream of tartar and egg white in a medium bowl and beat with a clean mixer at medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Add extracts and beat just until blended through. Drop by rounded tablespoons, 2 inches apart, onto a baking sheets covered with parchment paper.

Sprinkle with 2 tablespoons of the toasted coconut. Bake at 250° for 1 hour until very lightly browned and almost crisp, switching baking sheets and rotating front to back halfway through baking time. Remove from oven. Cool for 20-30 minutes.

Grill on each side of the pineapple rings, and the flesh side only of the banana halves with the lid down until you get a bit of char marks, about 4-5 minutes per side for the pineapples, and about 3-4 minute for the single side of the banana. Set aside and let banana and pineapple cool completely.

Meanwhile, open the can of coconut milk and carefully spoon out 1/2 cup of the coconut cream on the top into a medium bowl. Beat until smooth. Add in the yogurt, powdered sugar, light rum, vanilla extract and lime zest and beat until frothy and thick, about 3 minutes.

To make the sauce, dissolve the cornstarch with 1 tablespoon of the water. Set aside.

In a small saucepan, stir together the white sugar, lime juice and the remaining 1/4 cup plus 1 tablespoon of water. Bring to a boil over medium-high heat and stir until the sugar has completely dissolved, about 1-2 minutes.

Reduce heat to low, and stir in the cornstarch mixture. Continue cooking until combined, and thickened to the consistency of thin honey, about 5 minutes. Allow to cool for at least 30 minutes.

When ready to serve, break up the meringues into 2-4 pieces each, dice the banana and fold them both into the cream mixture. Place a pineapple ring on each of four plates. Divide the cream mixture amongst the four pineapple rings. Top with another pineapple ring, drizzle the pineapple ring with the lime sauce, and sprinkle with the remaining 2 tablespoons of toasted coconut.