Rinse sweet potatoes and use a fork to poke holes in them. Bake at 400 degrees for 60 minutes. Remove from oven and let cool.
After the sweet potatoes have cooled, remove the skin.
In a high powered blender, add the flesh of the sweet potatoes, 1/4 cup of coconut milk, and all remaining ingredients.
Blend until smooth.
Makes 4 servings. If desired, add a dollop of the remaining 1/4 cup of coconut milk to the top of the pudding, and top with pecan pieces and a sprinkle of pumpkin pie spice. Enjoy!
NOTE: the canned coconut milk will thicken if chilled. I like to take a can, blend it in the blender and put it in a glass mason jar in the fridge to chill for an hour before I make this dessert. Then when I put a dollop on top of the final pudding it's thicker, and more like coconut cream than a thin milk.