• 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.
• Peel all the yams, sweet potatoes, and ginger. Set a box grater, zester side up, into a large mixing bowl. 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. Once this is done, pour the spice mixture into the sweet potato mixture along with the coconut milk and melted butter.
• Using an electric hand mixer, combine until homogenous.
• In a medium bowl, combine the rehydrated coconut, cornmeal, flour, sugar, and salt. Then slowly add to the wet mixture, continuing to use the electric mixer at medium speed until combined. (Drain the raisins and stir them in if you are using raisins)
• Pour the mixture into the prepared pan and bake for one hour in the preheated oven. Remove from oven after one hour of baking time, add the topping, and then continue to cook for 15 more minutes.
• A wooden skewer inserted into the center should come out clean. You will see caramelization around the edges of the baking pan, but this will not be set like a cake. The consistency will be similar to that of pumpkin pie with a stiff filling.
• Let cool for 30 minutes. Use a knife around the edge of the pan and gently remove the side ring. Continue to let cool at room temperature on a wire rack for 2 hours or more, until cool completely. Gently remove the bottom of the springform pan.

Topping

• In a small saucepan boil your spice mixture. Combine all ingredients on medium high heat and bring to a boil. Continue to boil until reduced by half. (About 10 minutes). Remove from heat and let cool.