Pierce one of the coconut "eyes" with a screwdriver or sharp object. Drain the liquid (discard or save for another recipe). Repeat with remaining coconuts.
Wrap each coconut in a kitchen towel, twist each end to form handles. Bang the coconut against the ground until it cracks in half.
Use two halves to make the coconut shavings. Place these two halves, flesh side down, onto a baking sheet. Bake in the oven at 350 degrees for about 20 minutes or until the coconut skins begin to peel away from the shell. Remove from oven, let cool for 5 minutes. Pry the coconut skins from the rest and use a vegetable peeler or cheese grater to shave the coconut into strips. Place the coconut shavings back onto the baking sheet in an even layer. Bake for 10 minutes or until the edges turn golden.
Slice the ginger into 1/8" rounds. Place ginger, sugar and 2 cups of water into a saucepan. Bring to a simmer and stir to dissolve sugar. Continue to simmer about 20 minutes. Strain and put in refrigerator to chill.
In an electric mixer, pour cream, and confectioner's sugar (add amaretto if using) and beat until it fluffs up.
Add the pineapple, plums, peaches and kiwi to a large bowl and toss with 1 cup of the shredded cocount and the ginger syrup.
Place the remaining coconut halves into bowls. Add a large spoonful of the whipped cream into the bottom of each coconut with the remaining shredded coconut. Spoon fruit mixture in next. Top with another spoonful of whipped cream, garnish with blueberries and toasted coconut.