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1
Preheat oven to 350F.
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2
In a blender or food processor combine ginger, cinnamon, cloves-if using, milk, eggs, and a 1/2 cup of coconut.
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3
Blend until pulverized and well mixed.
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4
Pour into large mixing bowl add cream, brown sugar, vanilla, melted butter and remaining 1/2 cup coconut.
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5
Mix well to incorporate all ingredients.
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6
Add bread cubes and stir until thoroughly mixed.
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7
Pour bread mixture into buttered 10x13 pan and bake for 1 hour or until the center is firm.
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8
Remove from the oven and cool on a wire rack for about 10 minutes.
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9
Butter Rum Raisin Sauce: While pudding is baking heat water and raisins just to a low boil.
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10
Remove from heat and allow to soak until raisins plump.
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11
After removing pudding from oven, strain water from raisins into a heat proof measuring cup.
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12
Add water if needed to equal 1/2 cup liquid.
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13
Return liquid to pan and add brown sugar and butter.
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14
Cook stirring constantly until butter is melted and sugar is dissolved.
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15
Remove from heat and stir in rum and raisins.
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16
Keep warm until serving.
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17
Sweetened Coconut Cream: In a small bowl thoroughly combine sour cream, sugar and vanilla.
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18
Place a dollop of cream on each serving and sprinkle with coconut.
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19
To serve: Cut pudding into 12 equal pieces.
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20
Spoon a little Butter Rum Raisin Sauce over each serving and top with Sweetened Coconut Cream as directed.
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21
Turn on some great Caribbean music and enjoy MON, enjoy!
