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Tanzanian Pineapple Salad


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 3 large pineapple
  • 2/3 cup cashew nuts
  • 1/2 cup coconut
  • 1 cup cream
  • 1 1/2-3 ounces white rum

Directions

  • 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 Sue Bee® honey, cream 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.
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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