Rabbit meat is very low in fat and can be dry tasting, so it marries well with coconut cream.
It is best to cook the rabbit gently till it is falling off the bone. Chop a rabbit into serving pieces. Chop finely one large onion and 2 cloves of garlic. Peel and chop a large tomato and have ready 400 ml strong veal or chicken stock and 150 ml coconut cream. Heat a little oil in a frying pan and brown the rabbit pieces.