In a medium skillet over medium-low heat, add shredded coconut. Stir the coconut continuously for about 3-5 minutes until it turns golden brown and becomes aromatic.

While the coconut cools, take a large fresh pineapple and carefully slice off the top and bottom. Stand it upright and cut off the skin, then cube the juicy flesh into bite-sized pieces and place them in a large mixing bowl.

Next, grab your ripe kiwis, slice them in half, scoop out the flesh, and slice it into smaller pieces to add to the mix.

Rinse a handful of fresh mint leaves and pat them dry. Stack, roll, and thinly slice the mint leaves to create delicate ribbons. Incorporate the sliced mint into the fruit mixture in the bowl.

In a separate small bowl, zest both limes and then squeeze them to extract the juice, discarding any seeds. Whisk the lime juice together with honey until thoroughly combined.

Drizzle the honey lime dressing over the pineapple and kiwi mixture, gently tossing to ensure all the fruits are well-coated.

Cover the bowl with plastic wrap and refrigerate the salad until you're ready to serve, allowing the flavors to meld together. Just before serving, sprinkle the toasted coconut on top.