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Ingredients:
4 cups thin coconut milk
2 cups buko juice
1 cup powdered milk (dissolved in 1/2 cup water),
1 1/4 cups sugar
1/2 teaspoon salt
1 can whole kernel corn
1 cup cornstarch (dissolved in 1 cup water)
Instructions:
1. In a large saucepan, bring coconut milk, buko juice, powdered milk mixture, sugar and salt to a gentle boil. Stirring occasionally.
2. Pour in the cornstarch mixture, stirring continuously until it becomes very thick.
3. Add the corn kernel including liquid from the can. Stir to incorporate.
4. Transfer to a 9×13 serving dish.
5. Let cool before putting in the refrigerator.
6. Once chilled serve with toasted coconut flakes or latik.
7. Enjoy!