Tanzanian Pineapple Salad | 1¼ hours | 15 min prep | SERVES 8 (Change Servings) Change to: Servings US Metric RECIPE BY: Engrossed From: "The Africa Kitchen" by Josie Stow and Jan Baldwin. Ingredients 3 large pineapple 2/3 cup cashew nuts 1/2 cup coconut, slivers 1 cup cream 4 tablespoons honey 1 1/2-3 ounces white rum (to taste, 1-2 shots) Directions 1 Peel the pineapples and cut the flesh into cubes. 2 In a dry frying pan, toast separately the cashews and coconut until lightly browned, then set aside to cool. 3 Mix together the cream, honey and rum to taste and pour this mixture over the pineapple cubes. 4 Reserve some of the toasted cashews and coconut to use a garnish, then add the remainder to the pineapple. 5 Mix well and place in the refrigerator to chill. 6 Before serving, garnish with the reserved cashews and coconut slivers. Questions about this recipe? Ask the chef Ask the community Spot an error in this recipe? Submit a correction Read all 0 reviews Nutrition Facts Serving Size 1 (234g) Recipe makes 8 servings The following items or measurements are not included below: coconut Calories 316 Calories from Fat 163 (51%) Amount Per Serving %DV Total Fat 18.2g 27% Saturated Fat 9.9g 49% Monounsaturated Fat 6.0g Polyunsaturated Fat 1.3g Trans Fat 0.0g Cholesterol 33mg 11% Sodium 87mg 3% Potassium 331mg 9% Total Carbohydrate 36.9g 12% Dietary Fiber 3.7g 14% Sugars 26.0g Protein 3.8g 7% Vitamin A 401mcg 8% Vitamin B6 0.3mg 12% Vitamin B12 0.1mcg 0% Vitamin C 64mg 107% Vitamin E 0mcg 1% Calcium 50mg 5% Iron 1mg 7%
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