1. In a 6- to 8-inch pan, stir coconut often over medium-high heat until lightly browned, 2 to 3 minutes. Pour from pan and set aside.
2. In a large bowl, whisk together lime juice and honey. Add berries and jicama. Tear mint leaves into small pieces and scatter over salad. Add coconut and mix gently.
Note: Nutritional analysis is per serving.