Pineapple-jell bottomed Coconut Cream Pie with homemade Coconut Ice Cream: What could match with the fruity, tropical, Pina Colada-like flavors in Cisco Brewers Lady Of The Woods better than a Beer Pairing using fresh white coconut meat and caramelized pineapple? A slice of home baked coconut cream pie with a fruity pineapple jell bottom spiced with winter spices and rum, a dip of silky smooth homemade coconut ice cream with crunchy chunks of Fly Joy Bars to provide a healthy textural contrast, and a smear of pineapple sauce for garnish; a great winter Beer And Dessert pairing to end the day with.

Spiced Caramelized Pineapple: diced pineapple chunks rolled in turbinado sugar before being partially caramelized in the oven; packed into wide-mouth canning jars and filled with a syrup of pineapple juice, rum, saffron, and Winter spices (allspice, black peppercorns, cloves, nutmeg) before being home canned. After a week and a half, the jars were opened, and the contents were pureed into a sweet Pineapple Sauce used for garnish and as the main ingredient for the jell base of the Coconut Pie.

Coconut Pie: homemade caramelized spiced pineapple jell bottom filled with a coconut custard made with Lets Do Organic shaved Coconut, butter, homemade vanilla extract, eggs, Wholesome Sweet’s organic sugar, flour, and topped with shredded organic coconut.

Homemade Coconut Ice Cream: Heavy cream infused with toasted organic shaved coconut and Thai Kitchen USDA Organic lite coconut milk combined with sugar and egg yolks to create a rich, creamy custard. Then proccessed into ice cream using a 4 quart Richmond Cedar Works ice cream machine untill nearly frozen; then chunks of Fly Joy Bars Coconut Almond bar (quinoa, roasted almonds, ground flax, coconut, chia seeds, and almond butter) were incorporated into the ice cream; topped with a drizzle of sweet pineapple sauce and more Fly Joy bar pieces