1Add 2 ½ cups water, 1 can coconut milk to a 4 QT heavy bottomed pot. Bring to a boil over medium-high heat.
2Meanwhile, add 1 cup cornmeal and 1 ½ cup water to a large mixing cup and whisk until smooth.
3Once the pot begins to boil, whisk in cornmeal mixture and continue to whisk for about 1 minute, ensuring there are no lumps. Reduce heat to low and cover with a tight fitting lid.
4Cook over low heat for 15-20 minutes, stirring occasionally. When there is about 5 minutes left, stir in vanilla extract, cinnamon, nutmeg, and all-spice. Remove from heat and sweeten with condensed milk.
