Begin by roasting the yams. Simply wrap them individually in foil, place them all on a baking sheet, and roast in the oven at 400F for about an hour. Note: Korean Purple Yams can be found at your local Asian market, but if you can't make it to one, any type of yam will work! They should be very soft and tender when done. Let them cool before handling.
Into a high-powered blender, like a Vita-Mix, add in the coconut milk, along with the fresh ginger. (You want them to hit the blades of the blender first!) *If you don't have a high-powered blender, make sure you mince the ginger very well, and blend it with the coconut milk first, so it's completely smooth. You don't want to bite into a piece of ginger while eating your pudding!
We used frozen coconut milk in class (which avoids preservatives), but since it can be difficult to find, I used homemade coconut milk instead--> which is made by simply blending together the meat and water from a young Thai coconut. Canned coconut milk is also fine!
Add in the flesh of the purple yams, and a drizzle of maple syrup (or sweetener of choice-- I used 3 dropperfuls of liquid stevia), then blend away! You may need to stop and scrape down the sides a couple of times, which is the perfect opportunity to taste-test your pudding! Adjust the sweetness and texture to your liking, by adding more coconut milk and/or sweetener.