In a skillet over medium-low heat, add shredded coconut. Cook for 3-5 minutes, stirring frequently until golden brown and fragrant. Remove from heat and cool.

Slice off the top and bottom of the pineapple, cut away the skin, and cube it. Halve the kiwis, scoop out the flesh, and slice into rounds. Add both to a large mixing bowl.

Roll the mint leaves tightly and slice them thinly. Incorporate the mint into the bowl with the pineapple and kiwi.

In a separate bowl, zest and juice the limes. Whisk together with honey until well combined.

Pour the dressing over the fruit mixture and gently toss to coat. Cover and refrigerate until ready to serve.

Just before serving, sprinkle the toasted coconut over the salad for a delightful crunch.