In a large bowl, stir together gelatin and lemon peel. Stir boiling water into gelatin mixture for at least 2 minutes or until gelatin is completely dissolved. Stir in pineapple juice. Chill in refrigerator about 1 hour or until gelatin is partially set (consistency of unbeaten egg whites).
Using a wire whisk, stir half of the whipped topping into the gelatin mixture. Cover; chill in the refrigerator about 1 hour or until mixture mounds.
Spoon half of the mixture into six parfait glasses. Top with desired fruit. Spoon remaining gelatin mixture over fruit. Cover; chill in the refrigerator for 2 to 3 hours or until set.
Top with remaining whipped topping and sprinkle with toasted coconut. Makes 6 servings.