1. In a large saucepan, combine the shredded coconut, coconut milk, sugar, saffron strands, cardamom powder, and cornstarch. Bring to a boil over medium heat, stirring constantly.
2. Reduce heat and simmer for 5 minutes, or until thickened. Remove from heat and stir in the rose water.
3. Let cool slightly.
4. In a large bowl, combine the sliced bananas, diced mango, pineapple, kiwi, and mixed berries. Add the lime juice and chopped mint.
5. Pour the cooled coconut mixture over the fruit and stir to combine.
6. Serve immediately or chill for later.
