Preheat your oven to 350°F. Spread shredded coconut on a lined baking sheet and toast it for 5-7 minutes, stirring halfway through until it's lightly browned.

Cube the fresh pineapple and add it to a large mixing bowl. Halve the kiwis, scoop out the flesh, slice it into bite-sized pieces, and toss them into the bowl alongside the pineapple.

Roll the mint leaves tightly together, then thinly slice them (julienne) and sprinkle over the fruits in the bowl.

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

Drizzle the lime dressing over the fruit mixture and gently toss to coat the fruits evenly. Refrigerate until ready to serve.

Just before serving, sprinkle the toasted coconut over the salad.