Cook red kidney beans in water until tender.

Remove fresh coconut from its shell, rinse, and grate.

Pour 1 1/2 cups of warm water over the grated coconut.

Mix and squeeze the juice through a sieve to extract coconut milk.

Repeat the coconut milk extraction process with another 1 1/2 cups of warm water.

In a 2 to 3-quart pot, combine the extracted coconut milk and long grain rice.

Add the cooked kidney beans, chopped medium onion, salt, cayenne pepper, and thyme to the pot.

Bring the mixture to a boil, then reduce heat to a simmer.

Simmer for approximately 30 minutes, stirring occasionally.

Remove from heat, cover the pot, and let it sit on the turned-off stove for about 10 minutes to allow the flavors to meld.

Serve hot.