I worked on Anguilla for two years, so I'm fond of Caribbean flavors. I also learned to love cooking with yams!
We're using the full-fat coconut milk for this recipe because you can't get the luxurious mouth feel from the low-fat version. I'm also including some Spanish sherry vinegar called Xeres. It's got a nice smoky flavor. If you don't have the sherry vinegar, you could us cider vinegar instead.