Place rabbit in a 3 to 4 quart slow cooker.

In a medium bowl, mix together pineapple coconut mango tequila sauce, tequila, crushed pineapple, mango and coconut milk. Pour over rabbit. Cover, cook on low 6 to 8 hours.

Remove rabbit from slow cooker. Place in a shallow baking dish and cover with aluminum foil. Set aside. Turn slow cooker to high. Remove 1/2 cup warm sauce to a small bowl, stir in 4 tablespoons cornstarch, stir until mixture is smooth. Return mixture back to slow cooker, stir until completely blended together. Cover and cook on high for 15 minutes. Return rabbit back to slow cooker. Cook on high for hour or until sauce has thickened. Serve rabbit with sauce.