In a skillet over medium-low heat, add shredded coconut. Stir frequently for about 3-5 minutes until the coconut is golden brown and fragrant.

Cut the fresh pineapple into bite-sized cubes, ensuring you avoid any tough core pieces. Slice the ripe kiwis in half and scoop out the flesh, chopping it into smaller pieces.

Stack the fresh mint leaves, roll tightly, and slice them thinly to create a lovely julienne. Add to the bowl with the pineapple and kiwi.

In a separate bowl, zest the fresh limes, then squeeze in the juice, whisking in the honey until fully combined.

Pour the honey lime dressing over the fruit and mint mixture, gently tossing to coat without mashing the delicate fruits.

Refrigerate the salad for about 10-15 minutes to chill and meld the flavors together. Sprinkle the toasted coconut on top just before serving.