Put 6 tablespoons of coconut milk into a heavy saucepan with a tight-fitting lid. Add the ham, hot pepper, garlic, tomatoes, coriander and salt to taste. Cook, stirring, over low heat for 3 or 4 minutes or until the mixture is well blended. Stir in the rice, the beans and the remaining coconut milk. Stir gently, then cover and cook over low heat until the rice is tender and the liquid absorbed.