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1
Preheat the oven to 350 degrees F.
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2
Place a large Dutch oven over medium-high heat, and add the butter to the pan.
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3
When the butter melts, sweat the ginger, stirring continuously, for 30 seconds.
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4
Add the coconut, sweet potato, banana, brown sugar, raisins, salt, vanilla, nutmeg, cloves, cinnamon and lime zest to the pan, and stir to blend.
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5
Continue to stir the ingredients in the pan, until the moisture starts to release from the coconut and potatoes.
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6
Cook the sweet potato mixture, for 25 to 30 minutes, stirring often.
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7
Add the milk, cream and coconut milk to the pan, and cook for another 15 to 20 minutes.
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8
Remove from the stove and pour the batter into a greased 9 by 13-inch baking pan.
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9
Place the baking dish in the preheated oven and bake for 1 hour, or until the pudding sets.
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10
Check to see if the pudding is done by inserting a toothpick into the center to see if it comes out clean.
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11
Serve the pudding warm with whipped cream, or a rum sauce.
