Ingredients

• 1 cup coconut milk
• 1 cup Anchor Milk Powder (in two cups of water)
• 4 ounces butter
• 8 ounces Anchor Cream Cheese
• 3 teaspoons spice nutmeg, cinnamon and allspice
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 teaspoons vanilla essence
• 1 1/2 cups cornmeal
• 1/4 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 cup water

Directions

1. Preheat oven to 350 degrees F. Grease a muffin pan and set aside
2. In a large sauce-pan add butter, coconut milk, milk, sugar, spices, and salt. Bring to a boil. Remove coconut milk mixture from the heat
3. In a large bowl combine cornmeal, flour and salt, then add water and stir
4. Scoop out some coconut milk mixture and add to the cornmeal mixture about a cup at a time until mixture is smooth
5. Gradually whisk in cornmeal mixture to the saucepan, and add cream cheese a little at a time while stirring with a whisk to prevent any lumps
6. Now return the cornmeal mixture to the saucepan. Bring to boil and simmer. Continue stirring frequently for about 6-8 minutes, to prevent lumps
7. Remove from heat. Pour or scoop out mixture into the prepared baking pan. Bake for about 30 minutes or a toothpick inserted turns out clean
8. Serve with coconut condensed milk