Traditional cornmeal coo-coo cooked with ochroes and coconut milk until stiff enough to slice.

Steps

1. Grate coconut and pour boiling water over it. Let stand until cool, strain and squeeze out milk. Set aside.
2. Slice ochroes, boil in liquid until soft, and add cornmeal (mix in a little water first). Stir until it forms a stiff ball.
3. Cook over slow fire. When coo-coo is stiff and can hold a peak, pour into a buttered bowl and shake briskly around; it will form a ball (pariata) which you can slice and serve.