Preheat your oven to 350°F (175°C). Spread shredded coconut evenly on a baking sheet and bake for 5-7 minutes, stirring halfway through, until it turns a golden brown.

While the coconut is toasting, slice the pineapple into bite-sized cubes and place them in a large mixing bowl. Halve the kiwis, scoop out the flesh, and cut it into small pieces before adding to the bowl.

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

In a separate small bowl, zest the limes first, then juice them. Whisk in honey until fully combined to create the dressing.

Pour the honey lime dressing over the fruit and mint mixture. Use a gentle folding motion to combine ingredients, then refrigerate for at least 10 minutes.

Just before serving, give the salad a gentle toss and sprinkle toasted coconut on top for crunch.