In a large mixing bowl, combine the cubed pineapple, mango, papaya, and sliced kiwis.

In a small separate bowl, whisk together the lime juice and honey until fully emulsified.

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

Add the sliced bananas and minced mint, folding them in carefully to avoid bruising the bananas.

Garnish the salad with toasted shredded coconut immediately before serving.

Serve immediately or refrigerate for no more than 30 minutes to maintain fruit texture.