Reduce heat, cover and simmer 20 minutes, or until potatoes can be easily pierced with a fork.
Remove Dutch oven from the stove, and blend everything with an immersion blender. (If you want to keep some of the potatoes in tact, you can put 1/3 of them aside and then add back after blending. I chose not to.)
Place back on the stove, add the coconut milk and cook until heated through again. Add more coconut milk if necessary to reach your desired consistency.