We’ve partnered with lauded Atlanta chef Ford Fry to create a sundae version of his out-of-this-world coconut cream pie. His version, served at BeetleCat, puts a spin on traditional pie by swapping a pie crust for a graham cracker crust, and adding salt, more vanilla, and topping it with shredded flaked coconut. Our sundae version tops Salty Caramel ice cream with Salty Caramel sauce, toasted, sweetened coconut flakes, honey graham cereal, and raw honey coconut whipped cream. It’s bright, sweet, and salty—like a mid-winter tropical getaway for your palate. The BeetleCat Coconut Pie Sundae is available in scoop shops now for a limited time.