Using a large pot over medium heat, combine pigeon peas, garlic, pimento, thyme, coconut and 3 quarts of cold water. Cover and cook the peas until tender, about 1-1/2 hours, adding more water as needed to keep peas covered. Boil until 4 cups of water remains,(you can drain and measure this).
Needs much less attention than the stove top method.
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