Generously coat a 10-inch tart pan with a removable bottom with cooking spray. In a small bowl combine the crushed gingersnaps, coconut, and melted margarine. Press the mixture onto the bottom and up the sides of the prepared tart pan.
Bake in a 350 degree F oven about 8 minutes or until lightly browned. Cool on a wire rack.
For filling, in a medium saucepan combine the sugar and cornstarch. Stir in undrained pineapple. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla; transfer filling to a bowl. Cover surface with plastic wrap and cool to room temperature.
Spread the filling into the crust. Arrange kiwifruit and/or strawberries on filling. Cover and chill for 2 to 3 hours. To serve, remove sides of tart pan. If desired, spoon whipped topping on top of tart. Makes 10 servings.