Preheat your oven to 350°F or heat a skillet over medium-low. Spread shredded coconut in a single layer on a baking sheet or directly into the skillet. Bake for 5-7 minutes, or stir in the skillet for about 3-5 minutes until lightly golden brown, avoiding burning.

While the coconut toasts, cube the ripe pineapple into bite-sized pieces and place them in a large mixing bowl. Slice kiwis in half, scoop out the insides, and cut into small slices, adding them to the bowl.

Roll the fresh mint leaves tightly and julienne them into thin strips. Sprinkle over the mixed pineapple and kiwi.

Zest and juice the two limes, then combine the zest and juice with honey in a separate small bowl, whisking until well blended.

Drizzle the dressing over the fruit mixture in the bowl, tossing gently to ensure even coating. Cover and chill for at least 30 minutes.

Just before serving, sprinkle the toasted coconut over the top to add delightful crunch.