In a large saucepan, bring the milk and cream of coconut to a boil over medium heat. Stir in the rice, cinnamon stick, ginger, and salt. Return to a boil. Reduce heat and simmer, uncovered, for about 30 minutes or until the rice is tender, stirring occasionally.
Stir in the sugar and simmer 5 minutes more. Add raisins and pour into a 1 1/2 quart serving dish. Sprinkle generously with cinnamon. Chill at least 4 hours.
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