Desiccated Coconuts
Sweet Potatoes
Yam
Grated Ginger
All-Spice
Nutmeg
Ground Cinnamon
Vanilla Extract
– Preheat oven to 350°F. Grease a 10" Springform Pan. – Rehydrate your coconut. Soak in hot water for 15 - 20 minutes to rehydrate, then squeeze out all the water.
Grate the sweet potatoes, yam, and ginger using the zester. This is labor intensive, but gives the pudding a great texture.
Bring a cup of water to a boil in a small pot on medium high heat. Add in the allspice, nutmeg, cinnamon, and vanilla and let boil for 2 minutes.
Using an electric hand mixer, combine until homogenous. In a medium bowl, combine the rehydrated coconut, cornmeal, flour, sugar, and salt.
Pour the mixture into the prepared pan and bake for one hour in the preheated oven.