In a skillet over medium-low heat, add shredded coconut and stir continuously until it turns a light golden brown, about 3-5 minutes. Remove from heat and set aside to cool.

Slice the fresh pineapple into cubes, discarding the core, and place them in a large mixing bowl. Halve the kiwis, scoop their flesh out with a spoon, and slice into bite-sized pieces. Add to the bowl.

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

In a small bowl, zest and juice the limes. Add honey and whisk until well combined.

Pour the dressing over the bowl of pineapple, kiwi, and mint. Gently toss to coat the fruits.

Cover the bowl and refrigerate for at least 15 minutes to let flavors meld.

Before serving, sprinkle the toasted coconut over the salad and serve immediately.