Add the cornmeal to a kitchen bowl with a cup and a half of water. Whisk to make a smooth watery mixture, make sure there are no lumps. Set aside.
Add the coconut milk (cinnamon stick/leaves if you are using it) and the salt to a saucepan on medium heat and bring to a boil.
Pour the cornmeal mixture into the boiling milk and keep whisking to prevent the combination from becoming lumpy. Keep whisking as the porridge starts to thicken. (If the porridge is too think for your liken, add more water a little at a time whilst whisking)
Turn the heat to low, cover the pot and let the porridge cook for about 10 minutes.
Add the rest of the ingredients and cook for another 5 minutes.
Serve immediately. Let the porridge cool in a bowl and not in the pot.
This ingredient makes a thick cornmeal porridge, as I know some people like their thick. If you like your porridge runnier, you can add another half cup of coconut milk, water and/or condensed milk.
If you don't like using condensed milk, you can sweeten it with sugar or honey.
If you use cinnamon sticks/leaves, you don't have to use cinnamon powder.