Ingredients
Method:
- Put the Hominy corn in a slow cooker and fill with 3-5 cups water and leave for 3-4 hours. The Hominy corn should be completely covered with enough water if you are leaving it overnight. Add a teaspoon of salt to taste.
- Once the hominy corn is cooked drain the water and set aside.
- Pour coconut milk in a large pot.
- Pour the Hominy corn into the large pot with the coconut milk. Continue to cook on a medium burner for 2-4 minutes.
- Mix the 2 tablespoons of cornmeal and 6 tablespoons of water together until combined.
- Pour the flour cornmeal mixture into the pot and stir
- Add the condensed milk
- Add sugar to taste
- Add vanilla to taste
- Stirring constantly to prevent lumping.
- Sprinkle nutmeg and cinnamon to taste
- Continue cooking and let it simmer over low heat for 2-4 minutes.
Serves 4
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