1 c. peas (kidney or pigeon)
1 med. size coconut
2 stalks scallions/green onions
1 tsp. thyme or 2 sprigs fresh thyme
1 clove garlic
1/4 tsp. black pepper
1 sm. hot pepper
Salt to taste
Bacon strips (optional)
1 c. water
2 c. rice

Grate or blend coconut, then add hot water. Squeeze and strain off liquid. Add peas and enough water to cook peas until tender. Add all other ingredients except rice. Cook 20 minutes, then increase stock to 4 cups. Add rice, stir and cover. Cook over low heat until done. Serve with any kind of meat.