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

Slice the fresh pineapple into bite-sized cubes and place them into a large mixing bowl. Scoop out the kiwi flesh and slice it into rounds or half-moons, combining both fruits.

Roll up the fresh mint leaves tightly and slice them thinly. Add the minced mint to the bowl with the pineapple and kiwi, stirring gently.

In a separate small bowl, zest the limes, then cut them in half and squeeze out the juice. Whisk together the lime zest, lime juice, and honey.

Pour the honey lime dressing over the prepared fruits and gently toss to ensure the fruits are evenly coated.

Cover the bowl and place it in the refrigerator for about 10-15 minutes to allow the flavors to meld.

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