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What You Need:
(To Serve: 6 to 8)
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1 freshly grated coconut
The milk of the coconut, plus enough boiling water to make 2 cups of liquid
3 medium tomatoes, peeled, seeded and coarsely chopped (see salsa cruda), or substitute 1 cup drained, canned Italian plum tomatoes
½ cup coarsely chopped onions
1 teaspoon salt
Freshly ground black pepper
A 3-pound fresh rabbit or defrosted frozen rabbit, cut into 6 to 8 serving pieces
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Translate this recipe:
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| How To Cook: |
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1. Combine the coconut pieces and the combined coconut milk and water in the jar of an electric blender, and blend at high speed until the coconut is reduced to a smooth puree.
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2. Then, with the back of the spoon, force as much of the puree as you can through a fine sieve into a 3- to 4- quart flameproof casserole and discard the pulp.
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3. In an enameled or stainless-steel saucepan, bring the coconut puree to a boil over high heat, reduce the heat to moderate, and simmer, uncovered, for 15 to 20 minutes, or until the puree thickens slightly.
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4. Puree the tomatoes and onions in the blender or by hand in a food mill set over a bowl, and stir them into the thickened coconut mixture. Season with the salt and a few grindings of pepper, and cook over low heat for 15 minutes, stirring occasionally.
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5. Add the rabbit, cover the casserole, and cook over low heat for 1 hour, or until the rabbit is tender when pierced with the tip of a sharp knife.
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6. Baste the rabbit from time to time with the sauce. Serve directly from the casserole, or arrange the rabbit attractively on a heated platter and pour the sauce over it.
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