Tanzanian Pineapple Salad

Directions

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.