1-First, peel and grate 1 ½ pounds of sweet potatoes and ½ pound of yam to achieve a fine consistency. This helps the pudding bake evenly and develop its creamy texture. Don’t forget to rehydrate ½ cup of unsweetened desiccated coconut in hot water as part of your prep.

2-Next, in a large mixing bowl, combine the grated sweet potatoes and yam with 2 cups of coconut milk and ¼ cup of melted unsalted butter. Stir well to integrate the moisture, then add 3 tablespoons of freshly grated ginger for that spicy kick. Follow this by mixing in the dry ingredients: ¼ cup cornmeal, ⅓ cup all-purpose flour, 2 teaspoons salt, 1 tablespoon ground cinnamon, 1 teaspoon ground allspice, and 1 teaspoon ground nutmeg.

3-Now, sweeten the mixture with 1½ cups of sugar and flavor it with 2 tablespoons of vanilla extract. If you’re adding the optional ½ cup of golden raisins soaked in 3 tablespoons of dark rum, fold them in at this stage for extra taste. Once everything is thoroughly mixed, pour the batter into a greased 10-inch springform pan.

4-Bake at 350°F (175°C) for 1 hour, then prepare the topping by boiling ½ cup of coconut milk until it reduces by half, and mix in 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ tablespoon vanilla extract, and 2 tablespoons sugar. Add this topping to the pudding and bake for an additional 15 minutes. Let it cool before serving to achieve that firm, pumpkin pie-like texture it’s worth the wait! For busy parents, this easy no-churn ice cream recipe pairs wonderfully as a side for a quick dessert upgrade.