In a medium saucepan, combine coconut milk, 2 cups water, cinnamon stick, salt, and the seeds scraped from the vanilla bean. (To do this, slice the vanilla bean down the middle and use the tip of a knife to scrape out the seeds.) Bring to a boil over medium-high heat.

In a separate bowl, mix the cornmeal and flour. Add 1 cup of water and whisk until completely smooth with no lumps.

Once the coconut milk mixture is boiling, slowly pour in the cornmeal mixture while whisking continuously. The porridge will begin to thicken immediately. Add about ½ cup of water to loosen it and prevent clumping.

Reduce the heat to medium-low and cook for 10–15 minutes, whisking frequently, until the cornmeal is fully cooked. If the porridge thickens too much, add a splash of water to reach your desired consistency.

Lower the heat to its lowest setting. Remove the cinnamon stick, then stir in the condensed milk, sugar, ground nutmeg, and ground cinnamon. Taste and adjust the sweetness or spice level to your liking.

Serve hot with bread, crackers, or fried dumplings.