Preheat your oven to 350°F (175°C). Spread shredded coconut on a parchment-lined baking sheet in an even layer. Bake for 5-7 minutes, tossing once halfway through, until the coconut is lightly golden and fragrant.

While the coconut is toasting, cube the ripe pineapple into bite-sized pieces and add to a large mixing bowl. Halve the kiwis, scoop out the flesh, slice it, and add to the bowl along with thinly sliced fresh mint leaves.

In a separate bowl, zest and juice the limes. Whisk in honey until fully combined to create the dressing. Pour this over the fruit in the large bowl and gently toss together.

Cover the bowl with plastic wrap and refrigerate the salad for at least 10 minutes to enhance the flavors.

Just before serving, sprinkle the toasted coconut over the top of the chilled salad.