Cornbread and Sweet Potato Bread Pudding with Coconut Sauce

Place corn bread cubes in a 15x10x1-inch baking pan. Bake in a 200° oven for 10 to 15 minutes or until dry. Remove from oven. Set aside.

Increase oven temperature to 400°. Prick sweet potatoes with a fork and place on a 15x10x1-inch baking pan. Bake for 1 hour or until tender. Remove from oven; let stand for 10 minutes. Cut potatoes in half lengthwise. Scoop out potato pulp into a medium bowl. Add 2 tablespoons brown sugar and mash with a potato masher or fork; set aside. Reduce oven temperature to 350°F.

In a large bowl combine the corn bread cubes and pecans. Gently fold in the mashed sweet potatoes.

In a medium bowl, whisk together the milk, eggs, 1/2 cup brown sugar, the vanilla, cinnamon, salt and nutmeg. Pour milk mixture over the cornbread mixture and let stand for 5 minutes.

Lightly butter a 13x9x2-inch baking pan or twelve 6-ounce custard cups or ramekins. Pour corn bread mixture into the pan or cups. (If using cups, arrange them on two 15x10x1-inch baking pans.) In a small bowl, combine the 1/4 cup brown sugar, the butter and coconut. Dot this mixture on top of the bread pudding. For large pudding, bake for 35 minutes or until golden brown and a knife inserted near the center comes out clean. For small puddings, bake for 8 minutes, then rotate pans between lower and upper shelves and bake for 9 minutes more, or until golden brown and a knife inserted near centers comes out clean. Let large pudding stand 30 minutes before serving;
let small puddings stand 5 minutes.

Meanwhile, in a small saucepan, combine coconut milk, granulated sugar, lime zest and lime juice. Bring to boiling, whisking to dissolve sugar. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. In a small bowl, combine the water and cornstarch. Add cornstarch mixture to saucepan. Cook and stir for 2 minutes more or until sauce is slightly thickened. Remove from heat. Drizzle sauce over puddings or pass it in a small pitcher.