Tropical Pineapple and Mango Salad

1.Place the shredded coconut in a small dry skillet over medium heat and toast, stirring frequently, for 2-3 minutes until golden brown and fragrant; remove from heat immediately to prevent burning and let cool.

2.In a small bowl, whisk together the fresh lime juice, honey, and sea salt until well combined to create the dressing.

3.In a large mixing bowl, combine the pineapple chunks and mango chunks.

4.Drizzle the dressing over the fruit and toss gently to coat every piece evenly.

5.Add half of the toasted coconut and half of the fresh mint to the bowl, tossing once more to incorporate.

6.Transfer the salad to a serving platter and garnish with the remaining toasted coconut and fresh mint before serving immediately.