Instructions: Make coconut milk by bring 1 cup milk and 1 cup water to a boil, add 1 cup shredded coconut and let stand for 5 minutes and strain.

Heat shortening in heavy skillet, add red pepper and bay leaf, and cook 2-3 minutes. Add tuna, cinnamon, garlic and cook 5 minutes. Stir in coconut milk, rhubarb, brown sugar, and salt to taste. Simmer for 10 minutes or until sauce has thickened. Serve over hot fluffy rice.

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