1 hour, 10 minutes, plus overnight refrigeration
Adapted from a recipe by Goerge Laguerre. Canned sweet grated coconut is available at Liborio markets and select Latino markets and grocery stores, as well as online at cubanfoodmarket.com and latinpantry.com.
1 pound yams
Half of a (2-pound, 2-ounce) can of sweet grated coconut
1 pound (about 4 medium) ripe bananas, peeled and mashed
1/3 cup lightly packed raisins
3/4 cup (6 ounces) evaporated milk
2/3 cup (7 ounces) condensed milk
1/2 cup (1 stick) butter, melted, plus extra for buttering the pan
1 teaspoon grated fresh ginger
1/2 teaspoon vanilla
1/2 teaspoon Key lime zest (from 1 or 2 limes)
1/8 teaspoon salt
1. Peel and grate
the yams into a large bowl. Mix in the coconut, bananas, raisins, evaporated milk, condensed milk, butter, ginger, vanilla, lime zest and salt. Pour the mixture into a large, heavy-bottom saucepan and cook over medium heat, stirring frequently, until it comes to a strong simmer, about 30 minutes.
2. Heat the broiler.
Pour the mixture into a buttered 8-inch square metal baking pan. Flatten the top by pressing down on it with a rubber spatula, and place it in the oven until the mixture is bruléed to a rich, dark brown color, 4 to 6 minutes. Remove from the oven and cool to room temperature, then refrigerate until cold, preferably overnight, to allow the pudding to set completely.
3. To serve
, heat the pudding in the oven at 350 degrees until warmed through, about 15 minutes. Serve warm with a scoop of vanilla ice cream, if desired.
Each serving (without ice cream):