Roast the coconut chips in a pan without fat until golden brown, remove. Wash the grapes, drain and pluck them from the stalks. Peel kiwis and pineapple and cut into slices. Peel bananas, cut into bite-sized pieces and sprinkle with lemon juice.
Arrange bananas, pineapple, kiwis, grapes, marshmallows, grated coconut, coconut chips, hazelnuts and rice crackers in small bowls. Chop the chocolate coating into large pieces. Pour milk into a fondue pot and warm it up at low heat.
No cooking! Add the couverture to the milk and melt. Place the fondue pot on a chef's oven, stove or burner. Put fruit or marshmallows on fondue forks, dip them in the hot chocolate, drain them and decorate with coconut or hazelnuts.