Coconut Atole

In a small bowl, combine the Masa harina with 150 grams of Water, whisking until a smooth slurry forms with no lumps. Set aside.

In a medium saucepan, combine the Coconut milk, remaining 350 grams of Water, Piloncillo, and Mexican cinnamon stick. Heat over medium heat, stirring occasionally, until the Piloncillo is completely dissolved.

Once the Piloncillo has dissolved and the mixture is hot, slowly pour the Masa harina slurry into the saucepan while continuously whisking to prevent lumps.