Dissolve creamed coconut in boiling water and process with garlic, chillies, ginger, and coriander stalks.
Heat oil in a pan and sauté cinnamon, cloves, peppercorns, and cashews for 1 minute.
Add onions and cook over medium heat for 10 minutes until softened and pale gold.
Stir in the rice and cook for 3 minutes.
Add the processed coconut mixture and cook for another 3 minutes while stirring.
Add peas, salt, and 425ml hot water, bringing to a simmer before covering with a lid.
Cook on low heat for 8 minutes without removing the lid.
Remove from heat and let stand covered with a cloth for 10 minutes.
Remove cinnamon sticks, stir in lime juice and coriander leaves, and fluff rice with a fork.