Preheat oven to 350F (175C).

Lightly oil an 8-inch-square baking dish.

Place the baking dish on a baking sheet with a rim.

Set aside the baking dish.

In a large bowl, combine both coconut milks and sugar.

Stir until the sugar dissolves.

Add the remaining ingredients (grated sweet potatoes, raisins, canola oil, vanilla extract, ginger, cinnamon, and salt).

Stir well to combine all ingredients.

Pour the mixture into the prepared baking dish.

Carefully transfer the baking dish on the baking sheet to the center of the oven.

Bake for 1 hour.

Reduce temperature to 250F (120C).

Bake 1 more hour, or until a golden crust forms and a knife inserted halfway from the center comes out almost clean.

Let cool about 30 minutes before serving.

Serve warm or at room temperature.

Alternatively, cover and refrigerate completely cooled pudding up to 3 days and serve chilled.