Wash beans and soak overnight in water.
Remove coconut from husk and finely grate. Add water and squeeze through a strainer. Set aside the coconut and coconut milk.
In a stock pot, add oil and heat. Add beans, garlic and onion. When beans are cooked, add the coconut milk, scallion, thyme, salt, pepper and bring to a boil.
Add the rice and stir with a fork so beans are evenly distributed throughout rice. Add butter. Cover and simmer for 30 minutes.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Beverly Watson-Horsted