In a skillet over medium-low heat, add the shredded coconut. Cook, stirring frequently for about 3-5 minutes, until the coconut is lightly browned and fragrant. Remove from heat and set aside to cool.

Take a ripe pineapple and slice it into cubes, removing the core. For the kiwis, slice them in half and use a spoon to scoop out the flesh, cutting it into bite-sized pieces. In a large mixing bowl, gently combine the cubed pineapple and the kiwi pieces.

Grab a handful of fresh mint leaves. Stack them, roll them tightly, and slice them thinly to create a julienne effect. Add the freshly sliced mint to the bowl with pineapple and kiwi.

Zest two limes and then juice them into a small bowl, ensuring you catch any seeds. Whisk in honey until fully combined.

Pour the honey lime dressing over the fruit and mint mixture in the large bowl. Gently toss everything together.

Refrigerate the salad for about 10 minutes to allow the flavors to meld and serve it chilled.

When ready to serve, sprinkle the toasted coconut generously over the top.