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In a dry, non-stick skillet over high heat, quickly stir coconut until lightly toasted. Set aside. Toast the almonds in the same manner as the coconut. Slice bananas into 6 fruit or desert dishes. Pour a few Tablespoons of the pina colada mix over the bananas. Sprinkle with almonds and coconut and serve.
Note: The toasted coconut and almonds can be made ahead and stored in an airtight container. I've also found that if you toss the bananas in the pina colada mix, they will hold in the refrigerator for an hour or so before serving.
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