In a skillet over medium-low heat, add shredded coconut and toast it, stirring frequently for 3-5 minutes. Transfer to a plate to cool.

Slice the fresh pineapple, removing the skin and eyes. Dice the pineapple into bite-sized cubes and place in a large mixing bowl.

Halve the kiwis and scoop out the flesh. Cut into thin slices and add to the bowl with the pineapple.

Finely slice the fresh mint leaves and fold them into the fruit mixture.

In a separate bowl, zest the limes and combine the lime juice with honey, whisk until blended.

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

Refrigerate the salad for at least 15 minutes to allow flavors to meld.

Before serving, sprinkle the toasted coconut over the salad.