Begin by washing and chopping the fresh pineapple into bite-sized pieces and add them to a large bowl.

Slice the strawberries, discarding the green tops, and add them to the bowl.

Peel and slice the kiwi, then toss it in along with the raspberries.

In a separate bowl, whip the cream until soft peaks form, which should take about 3–5 minutes.

Gently fold the whipped cream into the mixed fruits using a spatula.

Toast the shredded coconut in a dry skillet over medium heat for about 3–5 minutes, stirring frequently until golden brown.

Spoon the fruit and cream mixture into individual bowls and sprinkle the toasted coconut on top.

Serve immediately or refrigerate for up to an hour before enjoying.