Canjica

Grate the coconut and reserve the pure coconut milk

Set aside

Combine 2 cups of hot water with the coconut bag and extract the second coconut milk (grated)

Add the remaining water and extract the third coconut milk

Use a knife to scrape off all the cornmeal from the husk

In the blender, blend the cornmeal with 2 liters of water

Pass this mixture through a fine-mesh sieve three times

Combine the remaining water with the bag to remove all the cornmeal

Pass it through the sieve again

Mix the three coconut milks with sugar, salt, and the passed cornmeal

Heat over low heat, stirring constantly, until it thickens and releases from the bottom of the pot

Transfer still hot to a mold, let cool, and unmold

Serve with cinnamon, if desired

292 calories per serving

Substitution: Instead of pure coconut milk, use 4 cups of industrialized coconut milk mixed with 4 cups of water for the second and third coconut milks.