Peel the pineapple and cut the flesh into small cubes. Halve the mango, remove the pit, peel it, and dice the pulp. Peel the bananas and slice them. Place all the fruits in the bowl of a food processor or blender.
Add the coconut cream and vanilla sugar. Blend until the mixture is smooth and homogeneous. Cover the bowl with plastic wrap and refrigerate for about 6 hours.
Before serving, return the bowl to the processor and blend briefly to achieve a light, foamy texture. Pour into elegant stemmed glasses and sprinkle with grated coconut and icing sugar.
Serve immediately, garnished with half a vanilla pod for an authentic tropical flair.
