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

Cut the fresh pineapple; slice in half, remove the core, and cube the flesh into bite-sized pieces. Slice kiwis in half and scoop out the flesh, cutting it into small cubes. Combine both fruits in a large mixing bowl.

Roll the mint leaves tightly and thinly slice them. Fold the mint into the fruit mixture.

Zest the limes into a bowl, then cut them in half and squeeze out the juice. Add honey to the lime juice, whisking until combined.

Drizzle the honey lime dressing over the fruit mixture and gently toss together. Cover and refrigerate for up to 30 minutes.

Before serving, gently stir the salad and sprinkle the toasted coconut on top.