¾ cup coconut milk*
½ cup water
2 tablespoons yellow cornmeal
½ teaspoon salt, or McCormick’s Butter Flavored Salt, or Flavacol Popcorn Salt
*May use ¼ cup unsweetened finely shredded coconut or raw cashew nuts instead of coconut milk, and increase water to 1¼ cups. If you have only sweetened coconut, the sugar can be rinsed out with hot water, using a sieve.
Place all ingredients in a saucepan and bring to a boil. Simmer 5 minutes.
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It should begin to thicken, about the consistency of thin porridge. I’ve learned that this can vary with the cornmeal used, so if it isn’t getting thinck, add another teaspoon of cornmeal and cook a few more minutes until it is like thin pancake batter or porridge.
Place in blender, cover, and turn on low, then increase to high. Blend for about 1 minute until as smooth as possible. (if using shredded coconut or cashew nuts, blend for 2 minutes)
Pour into a container; cover and chill. It will be runny, but sets up when cold.