1. 2 large grated sweet potato should equal 4-5 cups ( batata ). Not to be confused with yam the orange colored sweet potato.
2. 1 large dry coconut deshelled, sliced and grated.
3. 3 cups coconut milk ( extracted from coconut )
4. 1-2 cups wine soaked raisin and maraschino cherry.
5. 2 sticks Margarine or Butter softened.
6. 1 cup all purpose flour. ( I used white wheat flour simply because I removed white flour based products from my diet)
7. 3/4 cups cornmeal
8. 4 1 / 2 cups dark brown sugar +1 / 3 cup for topping " surry "
9. 1 cup coconut refuse + 1 / 4 cup for topping " surry "
10. 1 heaping tbls cinnamon.
11. 1 tps allspice
12. 3 tps nutmeg
13. 1 tps kosher salt
14. 1 tps baking powder
15. 1 tbls vanilla extract or 1 vanilla bean pod
16. 2 sticks Margarine or Butter
17. 2 tbls molasses.
Method:
Peel and discard potato skin. In a large stainless steel bowl ( puddin pan ) or Glass bowl grate potato and set aside.
Blend deshelled and sliced coconut with 3-4 cups of water, using a strainer strain to separate refuse and milk.
Generously Grease a 12 × 4 " round baking pan with butter.
Preheat oven to 350 °. Combine all dry ingredients. To the grated potato, add wine soaked fruits, vanilla, 1 1 / 2 stick butter / margarine, rum, molasses, Coconut refuse and 2 cups of the 3 coconut milk.
Combine wet and dry ingredients. With a wooden spoon or clean hands / nails and set aside.
Pour pudding batter in prepped baking pan and place it on the rack farthest from the heat to avoid burning.
Set timer for 1hr 30mins.
Bake for 1hr 15 mins. While pudding bakes, combine left over butter ( butter should be in small pieces ), Coconut milk, Coconut refuse, 1/3 brown sugar.
At 1hr 15 mins remove pudding from oven and pour coconut mixture atop. Bake on high for the remaining 15 mins.
Remove , let it cool and serve with coffee drizzle and enjoy!
Coffee drizzle :
1 / 2 cup sweetened condensed milk
2 tbls instant coffee
2 tbls Ray nephew rum or brandy Combine and refrigerate.
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