Paulo de Oyá's White Manjar

BREAK open the dry coconut and remove only the white pulp

Grate the pieces and reserve

In a blender, blend the cornmeal until it becomes fine powder. Reserve

Also in the blender, mix 1/2 cup of milk, 1/2 cup of water, and a small amount of coconut milk

Pour the content into a pot and add the ground cornmeal and grated coconut

Let it cook, gradually adding more coconut milk and sugar to taste

Mix until you get a thick consistency like a coarse pudding

After that, remove from heat, shape, let cool in room temperature, and refrigerate

Preparing the Syrup

Boil the preserved apricots for 10 minutes in water

Cool and drizzle over the white manjar portions, carefully unshaped.