Rinse hock and trotter well and add to stock or crock pot along with water, salt, onion, garlic, and celery over medium-high heat.
Once the water begins to boil, reduce heat to low and continue to simmer for 4 - 8 hours, stirring occasionally. Can be simmered longer, up to overnight.
Remove broth from heat source and strain through a mesh strainer or cheesecloth into a clean pot. Reserve meat from hock for later use.
While the broth is cooking, prepare the stew ingredients. Brown the Italian Sausage and remove from pan. Chop celery and onion and sauté in reserved fat from the Italian Sausage until onion is translucent.
Chop purple and sweet potatoes, cauliflower, and bacon into bite-sized chunks and add to broth along with celery and onion. Cook over medium heat until the potatoes are soft.
Add Italian Sausage, reserve pork hock meat, and coconut milk. Cook until well heated.