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Place a medium saucepan over high-medium heat, add olive oil and garlic, sauté for about 30-60 seconds.
Add cherry tomatoes, salt and pepper and mix. Cook the tomatoes until softened a bit, then gently and carefully press the tomatoes and add the chili oil. Stir often.
Add the orzo and mix well, stir for about 1 min.
Pour water while stirring. Keep mixing until it thickens.
Add coconut milk and lower the heat, cook for about 5-10 minutes, stir often.
Cover the saucepan, cook for about 3 minutes. Stir often.
Add parmigiano reggiano, basil and mix well.