Begin by toasting the shredded coconut in a skillet over medium-low heat for about 3-5 minutes, stirring often until it turns golden and fragrant. Once done, set it aside.

Take the large pineapple, and cube it neatly. Add the cubes into a spacious mixing bowl. For the kiwis, slice them in half and scoop out the flesh with a spoon. Cut the flesh into bite-sized pieces and combine them in the bowl with the pineapple.

Prepare the mint by stacking the leaves, rolling them tightly, and slicing thinly. Sprinkle the finely chopped mint over the fruit to enhance freshness.

In a separate bowl, zest and juice the limes, then mix in the honey until fully incorporated. Drizzle this tangy dressing over the fruit and gently toss to ensure everything is well-coated.

Refrigerate the salad until you're ready to serve. Just before serving, sprinkle the toasted coconut on top for an irresistible crunch.