Preheat the oven to 350 degrees F.

Place a large Dutch oven over medium-high heat.

Add the butter to the pan and melt it.

Sweat the ginger, stirring continuously, for 30 seconds.

Add the coconut, sweet potato, banana, brown sugar, raisins, salt, vanilla, nutmeg, cloves, cinnamon, and lime zest to the pan.

Stir to blend all ingredients.

Continue to stir until the moisture starts to release from the coconut and potatoes.

Cook the sweet potato mixture for 25 to 30 minutes, stirring often.

Add the milk, cream, and coconut milk to the pan.

Cook for another 15 to 20 minutes.

Remove from the stove and pour the batter into a greased 9 by 13-inch baking pan.

Place the baking dish in the preheated oven.

Bake for 1 hour, or until the pudding sets.

Check for doneness by inserting a toothpick into the center; it should come out clean.

Serve the pudding warm with whipped cream or a rum sauce.