Place pineapple slices and persimmons in large bowl. Set aside. To cut prickly pear, wear rubber gloves to protect hands. Slice off both ends of and discard; make one vertical slice down the body of the prickly pear. Slip your finger into the slice and peel back the thick fleshy skin and discard. Slice flesh into pieces. Add to bowl of fruit.
Preheat oven to 450°F (230°C). Stir sugar with cinnamon, allspice and nutmeg. Sprinkle on fruit, add lime juice and gently toss. Let stand 10 min. Transfer to parchment paper-lined baking sheet. Roast 30 min. or until caramelized and tender.
Meanwhile, carefully spoon out the firm, hardened layer of coconut "cream" on top of can into a bowl (reserve the coconut water for other uses). With hand mixer, beat coconut cream until light and fluffy. Beat in icing sugar.
Divide fruit among 8 plates. Top with dollops of whipped coconut cream and sprinkle with coconut.
Choose firm, bright orange Fuyu (not Hachiya) persimmons. Fuyu persmissons are non-astringent and can be eaten when firm.
Ripe prickly pears have a bright magenta colour when cooked. The seeds are firm, but edible.