In a small saucepan, mix sugar, cornstarch, salt, and turmeric.
Using a whisk, gradually add the milk, stirring to avoid lumps.
Cook the mixture on medium heat--whisking constantly to avoid any lumps-- until the pudding thickens (about 5 minutes).
Remove pudding from the burner, and stir in coconut extract and shredded coconut, if using.
Pour into 6-8 medium-sized parfait glasses, filling half full. How many glasses you need will depend on the size of the glass. If you use miniature glasses, this recipe could make approximately 12 parfaits.
Chill for thirty minutes, until firm.
Place all ingredients in blender and mix until smooth.
To the parfait glasses with the pudding, add a layer of sweet potato mousse, equally dividing the mousse to fill the parfait dishes to just below the rim of the dish.
Chill for 2 hours.
Top parfaits with whipped cream and optional sprinkles, if desired.
Serve immediately or chill until serving time.
Yields approximately 6 cups total.