In a a large pan thoroughly mix flour and coconut milk and make sure no lumps are formed. NB the mixture is done when the coconut milk is at room temperature.

Place your pan on your stove, makes sure your flame is at it's lowest. This is key for this porridge

Stir constantly until the mixture comes together to a thickness of your desire.

Add preboiled wheat, cardamom, sugar and vanilla. Mix well stirring after every one minute for avoidance of the porridge sticking on the pan

You will know your porridge is cooked when it changes its colour from a pure white to a darker shade of white or when you don't taste the rawness of flour.

Serve while hot, because when it gets cold it becomes thicker.