| | Directions | | Mix corn, cornstarch, sugar and salt together in a large, deep saucepan. Add coconut milk and evaporated milk slowly, mixing well. Cook to boiling, stirring constantly. Continue cooking for a few minutes until a cooked flavor is obtained and mixture is thick. While hot, pour into a greased platter or 13x9 inch pan and allow to set. Cut into squares or diamond shapes. Top with toasted coconut flakes (spread thinly on a pan and bake at 350°F. until browned). |
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| Ingredients | | - |  | 1 can cream style sweet corn (15 ounce can) |
| - | | 1/2 cup cornstarch |
| - | | 1/2 cup sugar |
| - | | 1/8 teaspoon salt |
| - | | 1 coconut milk plus water to make 2 cup. (13.5 fluid ounce ) |
| - | | 1 5 fluid ounce can evaporated milk (small) |
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