In a non-stick skillet, heat over medium-low. Add shredded coconut and stir frequently for 3-5 minutes until it turns golden brown and fragrant. Remove from heat and set aside to cool.

Carefully cube the fresh pineapple and scoop out the kiwi flesh, slicing it into bite-sized pieces. Combine pineapple cubes and kiwi slices in a large mixing bowl.

Roll fresh mint leaves tightly, julienne them into thin strips, and sprinkle over the mixed fruits.

In a separate bowl, zest and juice the limes, whisk in honey until fully combined to make the dressing.

Pour the honey lime dressing over the fruit and mint mixture and gently toss to coat. Cover and refrigerate for about 15 minutes.

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