In a large skillet, melt 1 Tbsp coconut oil over medium-low heat. Place half the plantain planks in the hot skillet. Cook for 3-4 minutes and flip when they are easy to remove from pan and are golden brown on the bottom. Carefully flip each plank and cook for additional 3-4 minutes. Remove from pan and place on glass plate. Repeat process once more with remaining plantain planks.

While plantains are cooking, begin cutting up fresh fruit. In a medium bowl, carefully mix together all fruit with freshly squeezed lime and ground cinnamon.

Serve fresh fruit right away with plantain planks for “dipping” in the salsa. Store leftover salsa in an airtight glass container in the fridge for up to 3-4 days.