Begin by heating a skillet over medium-low heat. Add the shredded coconut and toast it while stirring frequently for about 3-5 minutes, or until it turns a lovely golden brown. Remove it from heat and set aside to cool.

Take a fresh, ripe pineapple and slice it into bite-sized cubes. Place the pineapple cubes into a large mixing bowl. Then, halve the kiwis and scoop out the flesh, slicing it into bite-sized pieces, adding them to the bowl.

Grab a handful of fresh mint leaves. Roll them together tightly and slice thinly to create a julienne effect. Incorporate the sliced mint into the fruit mixture.

In a small bowl, zest two limes and squeeze the juice into the bowl, discarding any seeds. Whisk in the honey until well combined.

Pour the dressing over the fruit and mint mixture in the large bowl. Toss everything together until the fruit is evenly coated and refrigerate until ready to serve.

Just before serving, sprinkle the toasted coconut on top for a delightful crunch.