Atole chamorro (corn porridge with coconut milk)

Instructions

1. Dissolve the cornmeal in a bowl with 200 ml of cold water to avoid lumps.
2. Bring the remaining water with the salt and sugar to the boil in a saucepan.
3. Pour in the dissolved cornmeal while whisking, then lower the heat.
4. Simmer for 10 minutes, stirring often, until the porridge thickens.
5. Add the coconut milk and continue cooking for 5 minutes over low heat, stirring.
6. Flavour with cinnamon and serve lukewarm in bowls.