Combine the grated coconut and boiling water in a blender and puree for 2 minutes. Let the mixture stand for 15 minutes. Strain through a colander lined with cheesecloth. Twist the cheesecloth to extract as much liquid as possible. This is the coconut milk, you may freeze any extra. To prepare the stone-crab mixture: Crack the stone-crab claws and remove all the meat from the shell and cartilage. In a medium saucepan, warm the olive oil and add the shallots until they turn translucent. Add the tomatillos, corn and Anaheim Chile. Flavor with the coriander, ginger, curry, rum and 3/4 cup coconut milk. Add the crab meat. Simmer for 3 minutes and season with salt. To prepare the cobbler top: In a stainless-steel bowl, mix the flour, salt, sugar, and baking powder. Stir in the softened butter until the mixture has a sandy consistency. Add the lime zest and coconut milk and stir until the batter binds together. To bake the cobbler: Place the crab mixture in an oven dish. Top with dollops of the cobbler topping. Bake in a 350 F. oven for 10 minutes or until the top is well browned. Serve immediately.