A one-of-a-kind Bay Island dessert.
Open cans of Hominy Corn.
Drain and rinse corn well.
Combine coconut milk, whole milk, and cornstarch in a large pot.
Whisk to dissolve the cornstarch.
Next, add sugar, vanilla, cinnamon, and nutmeg.
Bring to a slow boil over medium-high heat until sugar is dissolved.
Add hominy corn.
Add salt 1/4 tsp at a time, tasting in between and adjust if needed.
Continue to cook over medium to high heat until sauce is thickened.
Canned Hominy is very salty, so be sure that you drain them of all the water and rinse them well before adding. Taste before adding the salt at the end. You may not need to add the full 1/2 teaspoon of salt and will depend on how well you wash the corn.