1. In a saucepan, combine the whole milk and Juana corn meal and stir until well blended.  
2. Add the coconut milk and cinnamon sticks to the saucepan and bring to a boil.    
3. Add sugar, panela, and condensed milk and bring them to a simmer while continuing to stir so it doesn’t burn on the bottom of the pan.   
4. Add mixture to blender, remove the cinnamon sticks, add the coconut extract and the salt. Blend until smooth and strain into a bowl.  
5. Add coconut flake and mix well.  
6. Divide into a large mold or individual molds sprayed with nonstick coating.    
7. Top with coconut flakes and set in refrigerator for 8 hours. 

*Prepare the night before or early in the morning.