Add one cup of water to the grated coconut, liquidise and strain. In the coconut milk add corn flour and stir.
Melt butter over low heat. Add and sauté for 2 minutes. Add tomatoes and rice. Add 5 cups of water and boil for 20 minutes. Strain the soup through a fine shift.
Add coconut milk to the strained soup. Mix sugar. Heat over medium heat and bring it to two boils. Add salt, pepper and sugar. Serve warm.