Preheat your oven to 350°F (175°C). Spread shredded coconut evenly on a baking sheet and toast for about 5-7 minutes, stirring halfway through.

Cube the ripe pineapple and transfer it into a large mixing bowl. Halve the kiwis, scoop out their flesh, slice into bite-sized pieces, and add them to the bowl.

Roll fresh mint leaves tightly and slice thinly, then add this to the fruit bowl.

In a separate bowl, zest and juice the limes. Whisk in honey until smooth to create the dressing.

Pour the dressing over the fruit mixture and gently toss to coat the fruits evenly.

Cover with plastic wrap and refrigerate for at least 30 minutes. Just before serving, sprinkle the toasted coconut over the top.