Green Corn Porridge

Grind the coconut and remove the pure coconut milk. Reserve

Combine 2 cups of hot water with the coconut residue and remove the second milk (ground)

Add the remaining water and remove the third milk

With a knife, scrape the ear to remove all the corn from the cob

In a blender, blend the corn with 2 liters of water

Pass this mixture three times through a fine-mesh sieve

Add the remaining liquid to the bowl to extract all the corn dough

Pass it through the sieve again

Mix the three milks with sugar, salt, and the sieved corn dough

Heat over medium heat, stirring constantly, until the porridge separates from the bottom of the pot

292 calories per serving

Substitution: same quantity as the canjica recipe.