Corn Pudding

Grate the coconut, place it on a cloth and squeeze out the pure coconut milk. Reserve

Add the hot water to the coconut bag to remove the second milk (grate)

Moisten the cornmeal with the ralied milk until it forms a crumbly mixture

Add the salt and sift through a fine mesh

Place a thin cloth, like gauze, in the steamer and add the cornmeal mixture without compressing

Cover and steam the steamer over 3 cm of cold water at the bottom

Let cook for 10 to 15 minutes, until it starts to smell and, when you knock on the steamer, produces a hollow sound

Flip the pudding onto a plate, let it cool, and moisten with pure coconut milk, seasoned with salt and a pinch