1 cup of precooked cornmeal
2 cups of whole milk
2 cups of warm water
¼ kg of sugar
1 cinnamon stick
Cinnamon powder and pinch of salt to taste
Cut open the coconut, extract the pulp and cut it into pieces. Put the coconut in a blender with one cup of warm water and blend it for two minutes at high speed. Strain it and squeeze the pulp until one cup of coconut milk is obtained. With the coconut pulp left, repeat the process with an extra cup of warm water to obtain a second cup of coconut milk.
In a medium sized bowl dissolve the cornmeal with one cup of coconut milk. Add the two cups of whole milk and blend it for about a minute. Put the blended mixture into a deep pot and bring it to boil at low heat with a cinnamon stick and a pinch of salt. Add the sugar and the remaining cup of coconut milk, stir well for three more minutes. The consistence should be very thick.
Remove it from heat and put it in a container to set. Sprinkle with cinnamon powder on top and let it cool. This dish can be served warm or cold.