Carrot-Ambrosia Salad

1 pound carrots -- shredded
20 ounces crushed pineapple -- drained
8 ounces Coconut milk
3/4 cup flaked coconut
3/4 cup golden raisins
2 tablespoons honey

Combine all ingredients, tossing well. Cover and chill.
Yield: 6 to 8 servings.

Source: The Southern Living Cookbook, 1987.
Busted by Gail Shermeyer
Posted by addicts@winternet.com to rec.food.recipes
Adapted by Patti Vincent