Tanzanian Pineapple Salad

1. 1

   Peel the pineapples and cut the flesh into cubes.

2. 2

   In a dry frying pan, toast separately the cashews and coconut until lightly browned, then set aside to cool.

3. 3

   Mix together the cream, honey and rum to taste and pour this mixture over the pineapple cubes.

4. 4

   Reserve some of the toasted cashews and coconut to use a garnish, then add the remainder to the pineapple.

5. 5

   Mix well and place in the refrigerator to chill.

6. 6

   Before serving, garnish with the reserved cashews and coconut slivers.

* Per serving · 4 servings · Values may vary.

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