Prepare the Pan – Preheat your oven to 350°F (175°C). Grease a 10-inch springform or regular baking pan generously with butter.

Warm the Coconut Mixture – In a medium saucepan over medium heat, combine the coconut milk, butter, brown sugar, and vanilla extract. Stir until the sugar dissolves, then remove from heat.

Mix the Dry Ingredients – In a large mixing bowl, sift together the cornmeal, flour, salt, nutmeg, and cinnamon. Whisk to evenly combine.

Combine Wet and Dry – If using rum, stir it into the warm coconut mixture. Gradually pour the liquid into the dry ingredients while whisking continuously until smooth and free of lumps.

Pour into the Pan – Transfer the batter to the prepared pan. If using raisins, sprinkle them evenly over the surface.

First Bake – Bake for 20 minutes to help set the base.

Make the Soft Top – While the pudding bakes, whisk together coconut milk, brown sugar, and cinnamon in a small bowl until smooth.

Add the Soft Top Layer – Remove the pudding from the oven, stir lightly to redistribute raisins if needed, then pour the soft top mixture evenly over the surface.

Final Bake – Return to the oven and bake for 80 minutes, until the top is soft and glossy but the base is firm.

Cool & Serve – Allow the pudding to cool for at least 1 hour before slicing. Enjoy warm or at room temperature.