In a skillet over medium-low heat, add the shredded coconut and toast it by stirring constantly for 3-5 minutes until it turns a light golden brown. Remove from heat and set aside.

Take a ripe fresh pineapple, slice it into cubes, and discard the core and skin. Peel the kiwis and slice them into bite-sized pieces. Combine both fruits in a large mixing bowl.

Stack and roll the mint leaves tightly, then slice them thinly to create ribbons. Add to the fruit bowl.

In a separate bowl, zest and juice the limes. Mix them with honey until well combined to make the dressing.

Pour the lime dressing over the fruit and mint mixture. Toss gently to coat without mashing the fruit.

Refrigerate the mixed salad for about 10 minutes to chill, then sprinkle the toasted coconut over it just before serving.