In a dry skillet over medium-low heat, toast shredded coconut for 3-5 minutes until browned.

Cut the ripe pineapple into bite-sized cubes and scoop the kiwis out of their peels, chopping into pieces.

Roll and slice the mint leaves thinly, adding them to the bowl with pineapple and kiwi.

Zest and juice limes, whisking in honey to create a dressing.

Pour the dressing over the fruit and mint mixture, gently toss to combine, and refrigerate briefly.

Before serving, sprinkle the toasted coconut on top.