'- 1 can (13.5 ounces) coconut cream- 2 cans (13.5 ounces each) coconut milk- 1 can (12 ounces) evaporated milk- 1 can (14 ounces) condensed milk- 3/4 cup sugar- 1 can (15 ounces) sweet kernel corn, drained- 1 cup cornstarch- 1/2 cup water

- In a pan over medium heat, add coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken.- Lower heat and simmer. As the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning. Continue to cook and stir until curds turn golden brown.- In a fine-mesh sieve, drain latik from the oil.- Brush bottom and sides of a 13 x 9 baking dish with coconut oil. Set aside.- In a large pot, combine coconut milk, evaporated milk, condensed milk, and sugar.- Over medium heat, bring to a gentle boil, stirring occasionally until sugar is dissolved.- Add corn and continue to cook for about 2 to 3 minutes- In a small bowl, combine water and cornstarch. Stir well until cornstarch is dissolved. Gently add cornstarch mixture into milk mixture, whisking vigorously to prevent lumps. Continue to cook, whisking continuously, until mixture thickens to a thick paste.- Transfer mixture into the prepared dish, smoothing top with a lightly oiled spatula or knife. Allow to slightly cool, cover and refrigerate for about 1 to 2 hours or until completely cooled and set.- Brush top with coconut oil and sprinkle latik on top. Cut into serving squares.