In large skillet, toast coconut over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
In medium bowl, whisk yolks and 1/4 cup milk. In medium saucepan, whisk syrup and cornstarch; gradually whisk in remaining 1-1/2 cups milk. Heat to a boil over medium-high heat, whisking constantly; boil 1 minute, whisking constantly. Transfer half the hot milk mixture into egg mixture while whisking constantly, then add egg-milk mixture back to saucepan. Boil 1 minute, whisking constantly; remove from heat. Makes about 3 cups.
Divide pudding into 4 small bowls; cover with plastic wrap, pressing wrap directly on surface of pudding. Refrigerate 1 hour.
Serve pudding topped with mango, pineapple, strawberries, nuts, orange zest and coconut mixture.