2. Combine cornmeal and room temp water in a bowl. (Just enough water to cover cornmeal. Stir for 2 min and pour in hot water, keep whisking until combine to a thick-like liquid, turn flames down to medium (be mindful so not to get burn, hot cornmeal tends to flare up once combined in hot mixture and boiling rapidly ) adjust water if getting too thick.
3. Add coconut cream.
4. Cover and cook on low heat for 15 minutes. ( stir occasionally while cooking )
5. Stir in vanilla, cinnamon, and brown sugar , cook for another 5 min.
6. Remove from fire and add condensed milk. Let rest for 3 min, add nutmeg then serve.