Tanzanian Pineapple Salad
adapted from : “The Africa Kitchen” by Josie Stow and Jan Baldwin.
- 3 large pineapple
- 2/3 cup cashew nuts
- 1/2 cup coconut, slivers
- 1 cup soy cream
- 4 tablespoons honey-style sweetener
- 1 1/2-3 ounces white rum (to taste, 1-2 shots)
Peel the pineapples and cut the flesh into cubes.
In a dry frying pan, toast separately the cashews and coconut until lightly browned, then set aside to cool.
Mix together the cream, honey and rum to taste and pour this mixture over the pineapple cubes.
Reserve some of the toasted cashews and coconut to use a garnish, then add the remainder to the pineapple.
Mix well and place in the refrigerator to chill.
Before serving, garnish with the reserved cashews and coconut slivers.