INGREDIENTS

1 can evaporated milk

1 can coconut milk

1 can cream of coconut

1 can  sweet corn creamy style

1 tsp vanilla extrac

pinch of salt

1/2 cup cornstarch

NOTE: No need to use  sugar if you’re using cream of coconut.Double the
recipe if youre cooking for big crowd.

Mix together evap milk ang cornstarch

In a casserole place the coconut milk  and bring to a boil.Add the corn , cream of coconut  ,cornstarch mixture ,vanilla extract,and salt .  Simmer over medium heat.When it starts to boil  lower the heat and  and cook for 40-50 minutes stirring constantly until
the mixture is very thick . Dont add more than 1/2 cup of cornstarch just cook longer  for better flavor.

Butter an 8inch baking dish.Pour the mixture into the baking dish and let cool.For better results refrigerate until set.

TOASTED COCONUT

LATIK

Boil 1 cunof coconut milk in a saucepan over medium heat until coconut oil and coconut milk solid separate, stirring constantly, about 20 minutes. Continue cooking until the milk solids become golden brown. Drain oil.

Serve with latik  or toasted coconut. I like both.