Preheat your oven to 350°F (175°C). Spread shredded coconut evenly on a parchment-lined baking sheet, ensuring it's in a single layer. Bake for 5-7 minutes, stirring halfway through, until lightly browned and fragrant. Remove and let cool.

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

Roll fresh mint leaves tightly and slice them thinly (julienne). Gently mix into the fruit bowl.

In a small bowl, zest the limes and squeeze in the juice. Combine with honey, whisking until smooth.

Drizzle the honey-lime dressing over the fruity mixture in the large bowl. Toss gently to coat.

Refrigerate the salad until ready to serve. Just before serving, sprinkle the toasted coconut on top.