Preparation Steps

• In a skillet over medium-low heat, cook the shredded coconut, stirring frequently until it turns lightly browned and fragrant, about 3-5 minutes.
• Using a sharp knife, cube the fresh pineapple and add it to a large mixing bowl. Halve the kiwis, scoop the fruit with a spoon, slice, and toss into the bowl.
• Stack the fresh mint leaves, roll them tightly, and slice thinly. Gently incorporate the mint into the fruit mixture for that burst of freshness.
• Zest and juice the limes into a separate small bowl. Whisk in the honey until combined, creating a light, zesty dressing.
• Drizzle the honey-lime dressing over the fruit and mint mixture. Toss gently but thoroughly to coat everything evenly. Cover and refrigerate to chill until serving.
• Just before serving, sprinkle the toasted coconut on top for an irresistible crunch.