Preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch-inch spring form baking pan or a regular baking pan with butter. Set aside.

In a bowl, add the coconut milk, butter, brown sugar, and vanilla extract. Mix until the sugar is fully disclosed.

Sift all the dry ingredients: flour, salt, nutmeg, cinnamon, and cornmeal in a large mixing bowl. Whisk together, until combined evenly.

Add the rum to the warm liquid and stir. Pour a little by little the warm liquid into the dry ingredients and mix well with a whisk. Continue to whisk for a few minutes to make sure there are no lumps and it is smooth.

Save some of the coconut mixtures for the custard

Pour the mixture into the greased spring from the baking pan. If you are adding raisins drain off excess rum in the extra coconut milk save for the custard and dust raisins with flour.

Bake for 30 minutes first. Remove from the oven. Pour the soft top mixture over the batter and bake for another hour and 10 minutes. The top of the pudding will be soft, while the bottom will be firm.

Allow it cool for about an hour. Remove the outer rim of the spring from the baking pan. Slice and enjoy.

Custard

Save a cup of your coconut milk mixture to pour on top of your pudding for the soft top.