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Coconut Rabbit is a Thai restaurant in Los Alamitos. If Thai Nakorn is a grand department store of Thai cuisine, Coconut Rabbit is a more like an intimate, carefully curated boutique. Though some entrées are served family-style, a lot of the dishes follow the French school of plating and presentation, with swipes of sauce on some and deliberately dramatic garnishes on others. The chef is a home cook trained at Le Cordon Bleu in Pasadena; her young niece is a Le Cordon Bleu Paris graduate and serves as the restaurant’s pastry chef. Get the corn fritters. There are about six of them the size of hors d’oeuvres, each served in a tiny crispy shell filled with the delicately battered kernels and a thimble of spicy-sour-sweet sauce to dribble. Try the carpaccio of wild king salmon, sliced thin and raw, rested atop tumbleweeds of shredded romaine hearts with curls of cucumber and pineapple chunks, then brushed with a dressing made from passion fruit. Also offered are the tried-and-true: a flawless pad see ew; a curry-laced pineapple fried rice; and the ka-prow—a basil and onion stir-fry with a meat of your choice—served simply and fuming from the wok.