Whisk together coconut milk, cream and eggs until eggs are frothy.
Add water, rice, whisked eggs/cream, sugar, coconut crème, vanilla, salt and cinnamon to cooking pot..
Lock on lid and close pressure valve. Cook at high pressure for 5 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure.
Remove lid and let sit for 15 minutes to allow rice pudding to thicken. If rice pudding is too thin for your taste, push the Simmer button and simmer until desired thickness, but remember, the rice will continue to absorb the liquid and thicken as it cools. Once the pudding has cooled down, stir in the coconut flakes.
Serve with a dollop of whipped cream, sprinkled with Toasted/Sweetened Coconut Flakes, maybe some pineapple and a cherry, if desired.
Rice Pudding will thicken as it cools, so if you prefer a thinner pudding, use less cream. Eat warm or put in refrigerator to chill. For a firmer rice texture, cook rice just 4 minutes.