Maja Blanca

Bring 2 cups coconut milk to a boil; stir constantly until oil begins to separate from the milk about 30 minutes. Skim and reserve oil in a bowl. Reduce heat to medium-low and add 3 tablespoons sugar to remaining milk. Continue to cook and stir until milk becomes brown and crumbly about 30 minutes more. Remove latik from heat.

Grease an 8-inch mold or pie dish with reserved coconut oil.

Heat remaining 2 cups coconut milk cream-style corn cornstarch 1/2 cup sugar and corn kernels in a saucepan over medium heat stirring constantly until thickened about 5 minutes. Pour corn mixture into prepared mold. Cool until maja blanca is set.

Cover mold with a plate and invert maja blanca onto the plate. Slice maja blanca and sprinkle with latik.