1. In a saucepan, boil papaya and 1 cup water; cover and simmer for 10-15 minutes until fruit is very soft. Strain then transfer to blender and puree until thin. Use 2/3 cup for recipe.
2. In a small bowl, stir 4 tbs gelatin into 1/3 cup cold water.
3. In a saucepan over medium heat, combine the papaya juice, 6 tbs sugar and 4 tbs corn syrup, stirring until sugar dissolves.
4. Stir in gelatin mixture until gelatin dissolves. Pour into 6" x 6" (or similar dimension pan) that has been lightly moistened with water. Refrigerate for 1 hour before proceeding to the next step.
5. Repeat step #1 using pineapple juice, allowing juice to slightly cool before pouring on top of papaya layer. Refrigerate 1 hour until firm.
6. When set, cut into small cubes. Toss in sugar and coconut mixture or just sugar. Store in airtight container in refrigerator.