Preheat oven to 350 degrees F.
Butter and flour a 9 by 13-inch baking dish.
Using the grater attachment on a food processor, grate the potatoes and put in a large bowl. Add the flour, coconut, raisins, vanilla, cinnamon, ginger, and nutmeg and mix well.
Heat the sugar, coconut milk, and evaporated milk in a saucepan over low heat until the sugar is dissolved, about 4 minutes.
Pour the coconut milk mixture into the potato mixture and mix well. Pour the mixture into the baking dish, smooth the top, and bake until set, about 1 1/2 hours.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Mechel Thompson, Maroons, New York, NY
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