Ingredients
Scale
- ¼ cup shredded coconut
- 1 large fresh pineapple
- 4 kiwis
- 8–10 fresh mint leaves
- 2 limes
- 2 tablespoons honey
Instructions
- In a skillet over medium-low heat, toast shredded coconut, stirring frequently, until lightly browned (3–5 minutes). Remove from heat and set aside.
- Cube pineapple and place in a large bowl.
- Slice kiwis in half, scoop out the flesh, cut into bite-size pieces, and add to the bowl.
- Roll mint leaves, slice thinly, and add to the fruit.
- In a separate bowl, zest and juice limes, then whisk with honey.
- Pour dressing over fruit and toss gently to coat.
- Refrigerate until ready to serve.
- Just before serving, sprinkle toasted coconut on top.
Notes
- Use sweetened or unsweetened shredded coconut based on preference.
- Make ahead: prepare salad a day in advance and refrigerate.
- Store toasted coconut separately and add just before serving to keep it crunchy.
- Salad keeps in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 28 g
- Sodium: 14 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg