In a large pot add the coconut oil and cook the garlic on high heat for 1 minute. Add the rice, coconut milk, water, pigeon peas, cilantro and salt. Mix well with a wooden spoon and let the liquids boil for approximately 15 minutes (don’t let it dry completely). 

Lower the flame and cover the pot and cook the rice for another 15 minutes, or until all liquid has been absorbed and rice is fully cooked. 

Fluff with a fork and serve warm.