In a medium bowl, whisk together the cornmeal and cold water until the mixture is completely smooth and free of lumps.

In a medium saucepan, combine the coconut milk, whole milk, cinnamon stick, and salt. Bring to a gentle boil over medium heat.

Reduce the heat to low and slowly pour the cornmeal slurry into the saucepan while whisking constantly to prevent clumping.

Cover the pot and simmer for 15 to 20 minutes, stirring frequently every few minutes to ensure the porridge does not stick to the bottom.

Once the mixture has thickened to a creamy consistency and the cornmeal is soft, stir in the vanilla extract and freshly grated nutmeg.

Sweeten with the condensed milk to your desired preference, stirring well to incorporate.

Remove the cinnamon stick and serve hot in bowls, optionally topped with a dusting of cinnamon or extra milk.