Step 1: Toast the Coconut. Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet and place it in the oven for 5–7 minutes. Keep a close eye on it, as it should turn a light golden brown; you can also toast it in a skillet over medium heat for 3–5 minutes, stirring frequently until just browned. Remove from heat and set aside.

Step 2: Prepare the Pineapple. While the coconut cools, slice your fresh pineapple. Cut off the top and bottom, then stand it upright and carefully slice down the sides to remove the skin. Cut the pineapple into bite-sized cubes and transfer them into a large mixing bowl.

Step 3: Scoop Out the Kiwis. Halve the ripe kiwis lengthwise, scoop out the flesh, and slice it into bite-sized pieces. Add the kiwi pieces to the bowl with the pineapple.

Step 4: Add the Fresh Mint. Roll the fresh mint leaves tightly and slice them thinly. Sprinkle the sliced mint into the fruit mixture.

Step 5: Make the Honey Lime Dressing. In a separate bowl, zest and juice the limes. Whisk in the honey until fully combined.

Step 6: Combine the Ingredients. Pour the honey lime dressing over the fruit mixture. Gently toss until well coated.

Step 7: Refrigerate and Serve. Cover the bowl and refrigerate for about 30 minutes. Before serving, sprinkle the toasted coconut on top.