Combine graham cracker crumbs with granulated sugar and melted butter. Press into a 9x13-inch dish and refrigerate for 20 minutes.

Wash and chop strawberries, dice mangoes and kiwis, thoroughly drain pineapple and mandarin orange segments. Set aside some for topping.

Beat cream cheese until smooth, mix in sweetened condensed milk, optional powdered milk, vanilla extract, and lemon juice until thick.

Beat chilled heavy cream until stiff peaks form, then fold into the cream mixture.

Combine fruits with coconut, then fold into the cream mixture carefully.

Spread the cream mixture over the crust, layer with reserved fruits and top with more coconut.

Cover and refrigerate for at least 6 hours or overnight for best results.

Cut into pieces and serve cold. Store leftovers in the refrigerator.