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Place a medium saucepan over medium-high heat, add 1 tbsp. of olive oil and garlic, sauté until golden (about one minute).
Add the orzo, salt, and pepper, and stir for about 1-3 minutes.
Gradually pour in water while stirring. Continue stirring until the mixture thickens.
Add the coconut milk or heavy cream and reduce the heat. Cook for about 10-12 minutes, stirring frequently.
Cover the saucepan and let it cook for an additional 3-5 minutes. Stir regularly.
For the Pesto
Combine garlic, pine nuts, and salt using a pestle and mortar or a small food processor.
Add the Parmesan cheese, basil leaves, and ¼ cup of olive oil, and grind until very finely minced.
Add the remaining olive oil and process until well combined.
Remove the orzo from the heat and mix in 2-4 tbsp. of the pesto.
Add the Parmigiano Reggiano and mix well.
Cut the burrata in half. Each half is enough for one bowl of orzo.
Place the burrata on top of the orzo. Unfold the burrata and sprinkle with salt, chili flakes, and a drizzle of olive oil, if desired.