Bring orange juice and honey to the boil and boil down to syrup on low heat.
Peel mango. Set the mango upright and cut along either side of the almond-shaped pit to get two thick slices. Dice the mango flesh.
Cut the other flesh from the pit and store in the freezer to make a smoothie.
Cut the top and bottom of the pineapple. Set the fruit upright and divide into six sections. Cut the peel and the woody part away from the flesh. Divide the sections in pieces of about 1 centimetre thick.
Cut the papaya in half and scoop out the seeds. Cut it into eight sections and cut the flesh away from the skin.
Peel the skin of the lychees. Cut the fruit in half and remove the pit.
Distribute the mango, pineapple, papaya and lychees over a deep plate and pour a big spoon of orange-honey syrup over them.
Beat the sabayon; in a saucepan, beat the egg yolks, sugar and coconut liqueur. Heat at a moderate fire and actively continue to beat with a whisk (about 5 minutes) until you have light but firm foam sauce. Immediately remove from the fire and ladle the sabayon over the fruit.
Sprinkle the grated coconut over it.