1-1/2 cups coconut milk
1 cup sugar
1/2 cup condensed milk
1/2 cup cornstarch
1/2 cup rice flour
1 cup sweet corn kernels
1/4 cup toasted grated coconut (latik)


  1. In a large saucepan, pour coconut milk and bring to a boil. Stir in sugar and condensed milk. Cook for 10 minutes.
  2. Combine milk, corn starch, and rice flour together in a bowl. Whisk until free from lumps. Add to sauce pan, constantly stir and cook until mixture becomes very thick. Mix in corn kernels and cook for 2 more minutes.
  3. Pour into serving container and cool. Refrigerate for 1 hour before serving. Serve with latik.
Makes 12 servings.
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