In a skillet over medium-low heat, toast the shredded coconut for 3–5 minutes, stirring frequently until lightly browned. Set aside to cool.

Cut the top and bottom off the pineapple. Remove the outer skin and core, then cube the fruit. Place in a large bowl.

Slice each kiwi in half, scoop out the fruit, then cut into bite-size pieces. Add to the bowl.

Roll the mint leaves, slice thinly (julienne), and add to the fruit.

In a small bowl, whisk together the lime zest, lime juice, and honey until smooth.

Pour the dressing over the fruit mixture. Toss gently to combine.

Cover and refrigerate until ready to serve.

Just before serving, sprinkle with the toasted coconut.