Soak the dried corn overnight.

Rinse it well and place it a large pot with the water and cook over medium heat until the corn is soft, about 2 to 3 hours, stir occasionally, while adding more water if needed.

When tender, remove a cup of corn, grind and then return it in the same water. Apart prepare a melao with 1 cup of water, panela, the orange leaves, cloves and cinnamon.

Add the melado, the mashed lulos and pineapple. Stir everything well, let cool and add ice. Add more water and sugar if necessary.