Capixaba Muxá (Sweet Corn Pudding)

Cook the hominy in water in a pressure cooker. Once it reaches full pressure, cook for 20 minutes.

After cooking, add the coconut milk, warm water, sugar, some of the shredded coconut, a pinch of salt, and, if desired, cloves and cinnamon.

Stir all the added ingredients together and simmer over low heat for about 5 minutes.

Transfer the mixture to a serving dish. Use plastic wrap on the container to make unmolding easier later.

Let the Muxá cool down. You can leave it at room temperature (which will take longer) or refrigerate it in the fridge or freezer, according to your preference.

Unmold the dessert and cut the Muxá into square shapes.

Roll the pieces of Muxá in the remaining shredded coconut before serving.