In a pot, Combine rice, a pinch of salt, coconut cream, and 1 cup of water bring to a boil, reduce heat to a simmer, cover and cook for about 15 min

Optional: in a blender, combined 1 avocado, all the juice from the jalapeño can and 1/2 the jalapeños. Blend until smooth.

Drain and rinse beans. Heat beans and pineapple on the stove. (Just for a few minutes to warm)

Layer the beans and rice. Top with a dollop of the spicy avocado sauce.