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).
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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