There was a tiny glitch, after the first cook, the rice was a tiny bit crunchy still. I had already added the coconut milk when I taste-tested it. So I did a zero minute cook which finished the rice up perfectly. The idea actually came from your instant pot whole chicken recipe, oddly enough. I wondered if possibly using an 8 quart pot or older rice (that had been squirreled away in the pantry) caused it to not cook through on the first run. I felt the need to mention this for other 8 quart owners out there. I did measure using the weights you provided – thank you so much for that, it really helps!

We had it with pineapple last night, and as another reviewer mentioned, it is a perfect dessert for those with multiple allergies (gluten, dairy, eggs!!!).

But for me, one of the best things about this recipe is even a procrastinating cook can whip this up and serve it warm to last minute guests! Blessings and much gratitude Amy and Jacky!

I’ve used arrowroot in place of cornstarch occasionally (to accommodate a corn allergy), and I’ve never used toasted coconut. I often use frozen blackberries, because I rarely have access to ripe mangos.

Thank you for the tip. I don’t have a stainless steel bowl to fit inside my 3qt liner.