In a skillet over medium-low heat, add the shredded coconut and toast for 3–5 minutes until golden brown and fragrant.

Peel and cube the ripe pineapple, then scoop out and slice the kiwis into small pieces. Combine in a large mixing bowl.

Slice the mint leaves thinly and add to the bowl of pineapple and kiwi.

Zest and juice the limes, then whisk together with honey until smooth.

Drizzle the dressing over the fruit mixture and gently toss until well coated.

Chill the salad in the refrigerator for 15–30 minutes and sprinkle toasted coconut on top just before serving.