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Preheat oven to 350° F. Spread shredded coconut in a thin layer on a baking sheet. Bake for 4 to 5 minutes, stirring once or twice to make sure coconut browns evenly.
In a vegetable steamer basket set over medium-high heat, steam yams for 15 to 20 minutes, or until soft and fully cooked.
Using a mixer with whip attachment, combine yams, coconut milk, garam masala, salt, sugar and cilantro until well mixed.
To serve, garnish yam mixture with toasted coconut.