Ingredients
4 cups coconut milk
½ cup corn kernels, drained if using canned & thawed if using frozen
1 cup cornstarch
1 cup granulated sugar
¼ tsp salt
½ cup evaporated milk
1 cup coconut cream
Preparation
Start with the coconut curds. Transfer the coconut cream into a skillet and bring it to a boil.
Continue boiling for roughly 15 minutes until the oil separates from the solids.
Once the oil separates, allow the solids to be sautéed in the oil. Sauté until golden brown.
Drain and set aside the curds. Cool down both the crispy curds and oil completely.
In a mixing bowl, combine all the ingredients and the cooled-down oil, except for the corn kernels. Mix until cornstarch and sugar have dissolved.
Heat up a deep skillet and pour in the coconut milk mixture. Bring this to a simmer for roughly 15 minutes until thickened, gradually stirring to avoid it catching at the bottom.
Once the mixture thickens, add the corn and stir until fully incorporated.
Transfer to a serving dish of the choice and spread the mixture evenly. Allow to set in the fridge.
Crumble the crispy curds and sprinkle on top as garnish. Serve either warm or cool depending on your preference.
