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1
Preheat the oven to 400F.
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2
Find the eye of the coconut, the opposite end from the tapered one.
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3
Place a screwdriver over it and hammer it through to make a hole.
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4
Drain the milk from the coconut and set aside.
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5
You should have about 1/2 cup, or a little less.
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6
Place the coconut in a roasting pan and bake for 15 minutes.
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7
Remove and tap the shell with a hammer.
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8
It should break easily and the flesh should separate from the shell.
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9
Scrape or peel off the brown skin with a vegetable peeler.
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10
Cut the coconut flesh into 1-inch pieces and place in a blender with the coconut milk and as much water as necessary to get the blender blade to twirl.
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11
Blend at high speed for 1 minute.
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12
Transfer the coconut to a food mill.
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13
In an enameled cast iron casserole, melt the coconut through the food mill into the casserole.
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14
Bring the coconut puree to a boil over high heat.
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15
Reduce the heat to medium and simmer, uncovered, until a bit denser, 10 to 15 minutes.
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16
Put the tomatoes, garlic, and onion in the blender and blend for 1 minute.
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17
Stir into the coconut sauce, season with salt and pepper, and simmer over low heat for 15 minutes, stirring occasionally.
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18
Add the rabbit pieces to the casserole and stew over low heat until the rabbit is tender, basting the rabbit with the sauce, about 2 hours.
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19
Serve from the casserole.
