In a 9x13 baking pan, place potato slices in a layer, then sprinkle a layer of fennel slivers on top of them. Sprinkle with salt-free spice seasoning. Continue making layers until you run out of potatoes and fennel.
Shake coconut milk well before opening. Then pour over potatoes and fennel.
Bake covered at 425F for 40 minutes, or until potatoes are easily pierced by a fork. Serve warm.