- 2 (14 ounces each) coconut milk
- 1 (12 ounces) evaporated milk
- 1 (14 ounces) condensed milk
- 3/4 cup brown sugar
- 1 (15 ounces) sweet kernel corn drained
- 1 cup cornstarch
- 1/2 cup water
Brush bottom and sides of a large baking dish with coconut oil (from cooking the latik).
In a large pot, combine coconut milk, evaporated milk, condensed milk and sugar. Stir well until blended and sugar is dissolved. Over medium heat, bring to a boil, stirring occasionally. Add corn and continue to cook for about 2 to 3 minutes.
In a small bowl, combine water and cornstarch. Stir well until cornstarch is dissolved. Gently add cornstarch mixture into milk mixture, whisking vigorously to prevent lumps. Continue to cook, whisking continuously, until mixture thickens to a paste (mixture will thicken fast). Transfer mixture into prepared dish, smoothing top with a lightly oiled spatula or knife. Allow to slightly cool, cover and refrigerate for about 1 to 2 hours or until completely cooled and set.
Brush top with coconut oil and sprinkle latik on top. Cut into serving squares.
For the Latik
In a pan over medium heat, add coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken. Lower heat and simmer. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning. Continue to cook and stir until curds turn golden brown. In a fine mesh sieve, drain latik from the oil.
For extra flavor, you can use the liquid drained from the can of corn kernels to dissolve the cornstarch. Just add enough water to the canning liquid to make ½ cup.