Preheat your oven to 350°F (175°C) and grease a 10-inch springform pan with melted butter.

In a bowl, combine unsweetened desiccated coconut with hot water and allow to rehydrate for 15–20 minutes. Squeeze out excess water.

Peel and finely grate sweet potatoes and yams, along with fresh ginger. Combine the grated mixture in a mixing bowl.

In a small pot, bring 1 cup of water to a boil, stir in spices and vanilla extract, boil for about 2 minutes, then pour over the grated mixture.

Add coconut milk and melted butter to the bowl, then mix until blended.

In a separate bowl, whisk together rehydrated coconut, cornmeal, flour, sugar, and salt. Gradually fold into the wet mixture.

Optionally fold in golden raisins soaked in rum.

Pour the mixture into the prepared springform pan and smooth the top. Bake for about 1 hour until set and golden brown.

Make the topping by simmering remaining spices, sugar, vanilla, and coconut milk, then pour over the pudding and bake for an additional 15 minutes.

Check doneness with a skewer, cool in the pan for 30 minutes, then on a cooling rack for 2 hours before serving.

Slice and serve warm or at room temperature, optionally with whipped cream or ice cream.