In a skillet over medium-low heat, add the shredded coconut and toast for 3–5 minutes, stirring frequently until it becomes lightly browned and fragrant.

Cube the fresh pineapple and place it into a large mixing bowl. Halve the kiwis, scoop out the flesh, and slice into bite-sized pieces. Add kiwis to the bowl.

Roll the fresh mint leaves tightly and julienne them into thin strips. Incorporate the mint into the fruit mixture.

Zest the limes and juice them. Whisk in honey until well combined, creating a smooth dressing.

Pour the honey lime dressing over the fruit mixture and toss gently to coat.

Chill the salad until ready to serve, then sprinkle toasted coconut on top before serving.