Place pineapple and mango in a large bowl. Add sliced bananas. Drizzle lemon juice over the bananas and toss all the fruit lightly.
Separate each peeled orange into two halves. Lay halves flat-side down and cut into thin slices. Remove any seeds, then add to the bowl.
Stir together the orange juice and coconut milk. Pour over fruit. Add shredded coconut and toss the salad gently. Serve chilled.
Note for optional toppings:
Toast the walnuts in a single layer in a large skillet (no oil) on medium heat. Stir often, toasting for 7-8 minutes or until fragrant and lightly brown. Be careful not to burn. This can happen easily. Remove from the heat and place on a plate to stop cooking. Coarsely chop and garnish your salad.
If using the candied pecans, chop coarsely and garnish.