In a bowl, soak the cornmeal with half of the water for 5 minutes.

Meanwhile, add coconut milk, the remaining half of water, cinnamon, and cardamom to a saucepan and bring the mix to a boil.

When the milk boils, pour in the soaked cornmeal, and whisk well to break down any lumps. Simmer over low heat for 15-20 minutes always stirring.

Divide the cooked cornmeal among bowls, drizzle with maple syrup, and top with passion fruit, sliced mango, cashew nuts, and dried coconut.