In a skillet over medium-low heat, add shredded coconut. Cook, stirring frequently, until coconut is lightly browned, about 3-5 minutes. Remove from heat and set aside.

Cube pineapple and place into a large bowl. Slice each kiwi in half, then use a spoon to separate the fruit from the peel. Slice into bite size pieces and add to your bowl. Gently roll your mint leaves up together, thinly slice (julienne), and add to the bowl.

In a separate bowl, zest and juice both limes. Add honey and whisk to combine. Pour over fruit and toss to coat. Cover and store in the refrigerator until ready to serve.

Just before serving, sprinkle toasted coconut over fruit salad.