I always keep a ratio of 2 cups of rice flour mixed with 1/2 cup of tapioca starch (flour) in my cabinet for tort type crusts and always pack the flour when measuring rice flour. It makes a nice light crust and my gluten intolerant friends can enjoy dessert! This dessert was super creamy and delicious. I didn't miss the calories and I will probably use this recipe from here on out. Other reviews said it turned out soupy...I wonder if they didn't use coconut milk, but rather the coconut milk beverage in a box. I had to find the Asian aisle at my store to find the correct can of lite coconut milk.