Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet. Bake for 5-7 minutes or until lightly golden.

While the coconut toasts, cube the pineapple and place it in a large bowl. Halve the kiwis, scoop the flesh, and slice into pieces. Add to the bowl.

Wash the mint leaves, pat dry, roll tightly, and slice thinly. Fold into the fruit mixture.

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

Pour the dressing over the fruit and mint mixture. Toss gently to coat.

Chill for about 15-30 minutes. Just before serving, sprinkle toasted coconut on top.