In a small bowl, add Coconut Rum and Pineapple and place in refrigerator.
In Pressure Cooker cooking pot, combine water, rice, coconut crème and salt.
Lock the lid and close Pressure Valve
Cook on High Pressure for 4 minutes.
When Beep sounds, allow a 10 minute Natural Pressure Release and then do a Quick Release to remove any remaining pressure.
Open lid and add the coconut milk, vanilla and the sugar to pressure cooking pot and stir to combine.
Add the eggs to milk and whisk well to combine.
Temper the eggs by adding a Tablespoon of the hot rice pudding into the milk/egg mixture and then slowly pour the milk/egg mixture into Pressure Cooker cooking pot, stirring as you go.
Select the Sauté or Browning function and allow pudding to come to a slow boil, stirring constantly. Continue to whisk for one minute only.
Remove cooking pot from Pressure Cooker.
Allow to cool.
Top each serving with Pineapple Pieces and Toasted and/or Sweetened Coconut and a dollop of whipped cream and a cherry, if desired.
Rice Pudding will thicken as it cools, so if you prefer a thinner pudding, use more than 1/2 cup of milk. Chill in refrigerator. For a firmer rice texture, cook rice just 3 minutes. For a virgin Piña Colada, leave out the Coconut Rum.