Prepare the cornmeal slurry

• Add the cornmeal to a bowl with the water and whisk until completely smooth and lump-free.
• Let the mixture sit so the cornmeal hydrates.

Heat the coconut milk

• Pour the coconut milk into a saucepan and bring to a gentle simmer over medium heat.
• Stir in the cinnamon, nutmeg, allspice and salt.

Cook the porridge

• Slowly pour the cornmeal slurry into the simmering coconut milk, whisking constantly to prevent lumps.
• Lower the heat and keep stirring until the porridge thickens and turns silky.

Sweeten and finish

• Stir in the sweetened condensed milk, brown sugar and vanilla extract.
• Taste and adjust the sweetness, then serve hot.