Strain the crushed pineapple, discard the juice or reserve it for another use.

In a mini food processor, blend the softened cream cheese together with the sugar and salt until smooth. Add pineapple and rum extract, blitz once more to combine.

Add pineapple cream cheese mixture and the coconut flakes to the bowl, fold until well combined.

Cover and chill until use.

Peel bananas, cut into thick slices, and place in a bowl. Sprinkle lemon juice over the bananas, gently stir to fully coat them. Set aside.

Cut the papaya in half, scoop out the seeds / pulp and discard. Cut into long slices, trim the peel off, and cut into 1" chunks.

Using a sharp knife, cut the top and bottom off the pineapple, then cut the rind / skin off. Cut into strips or slices, then into chunks.

Cut the skin off the mango, then cut the flesh off the seed in large chunks. Cut into bite sized pieces.

Using a paring knife, cut the skin off the kiwi fruit, then cut into thick slices. You can cut each slice in half, if you prefer.

Thread the fruit onto bamboo skewers, and serve with the pina colada dip.