Boil sweet potato in enough water to cover. Drain, allow to cool, then blend with coconut milk, sugar and vanilla.
Whisk heavy cream until stiff peaks are formed, then fold into the blended potato mixture.
Boil Grace Tropical Rhythms until it becomes syrupy. Remove from flame and allow to cool.
Spoon one tablespoon of the cooled syrup in the base of five shot glasses, then pipe on the mousse mixture. Put to chill for 30 minutes.
Decorate each with one strip of toasted coconut.
Chill Time: 30 minutes