In a blender, combine the coconut water, milk, and fresh masa blending until fully combined. If you are using fresh masa, strain the mixture for a smooth result. Reserve 2 ½ cups of this mixture.
For the coconut layer, we’re going to combine the remaining coconut milk mixture with sugar, cinnamon, and vanilla extract in a pot over medium heat. Stir while sugar dissolves and mixture thickens. Taste for sweetness and adjust to preference.
Bringing this mixture to a boil, we are going to continue to cook this for another 5-10 minutes until the consistency is that of a thick cake batter. Once this is achieved, fish out the cinnamon stick and set (the mixture) aside while we work on the passion fruit layer.
To make the Passion Fruit Layer
Combine the reserved coconut milk/masa mixture with the pulp and sugar and follow the same steps as we did for the coconut layer; combining everything together, bringing it to a boil, and cooking it for 5 minutes stirring constantly until a thick batter-like consistency is achieved.
Once both mixtures have been cooked and thickened, pour into silicone molds of choice starting with the passion fruit mixture and filling in the rest with the coconut mixture. You want to this while the mixture is still hot. As it cools a thin skin will form at the top of the mixture which could result in a lumpy texture.
Allow to cool at room temperature and then place in the fridge to fully set for a minimum of 6 hours or overnight for best results. Once fully set, serve and enjoy!
The most important part of this process is the thickening of the mixture, regardless of which fruit/flavor you’re using; the thicker the final mixture the firmer the nicuatole will set. It should be like a thick cake batter.
Serving: Once the nicuatole has cooled in the fridge, unmold it and serve it on banana leaves like they do in the streets of Oaxaca.
Storing: These should be stored in an air-tight container in the fridge to prevent drying and cracking of the dessert. Consume within 4-5 days.