Pamonha

Remove the leaves from the corn husks and set them aside

Rale the corn husks

Passe through a coarse-mesh sieve

Combine the coconut milk, butter, salt, and sugar

Mix well

Choose larger pieces of corn husk leaves and make pouches by sewing three sides together

Fill the pouches with the corn mixture and tie the open end with twine or corn husk strips

Place the pouches in boiling salted water and cook until the leaves are yellow

Let it cool and serve in individual pouches.