There’s something about coconut that makes whatever it touches just…irresistible. I first made this discovery several years ago, when I used coconut milk (rather than plain ol’ water) to cook up a pot of rice. I remember my main squeeze remarking during dinner that it seemed like some kind of magic—that he couldn’t stop sneaking bite after bite, that the coconut just made him “want to get to know” that rice. And guys, it was just rice!
More recently, the tantalizing mixture of crunchy coconut + toasty cashews against a backdrop of comforting cream + bright citrus had me wanting to “get to know” this pineapple salad all the way to the bottom of the bowl. Seriously, do not try this alone if you don’t want to polish off an entire pineapple in one sitting. It can happen, and I speak from experience. You’ve been warned.
4 tbsp honey, (for a fully vegan version, use agave)
1 to 3 oz white rum (to taste, somewhere between 1-2 shots)
Peel the pineapples and cut the flesh into cubes.
In a dry frying pan, toast (separately!) the cashews and coconut slivers until lightly browned, then set aside to cool.
In a small bowl, mix together the cream, honey and rum. Pour mixture over pineapple cubes, then add about half of the toasted cashews and coconut slivers. Mix well and place in the refrigerator to chill.
Before serving, garnish with the reserved cashews and coconut slivers.Have you ever been to Tanzania? What amazing things did you eat there?
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