Instructions

1. 1
   In a bowl, dissolve cornstarch in 1 cup of coconut milk. Set aside.
2. 2
   In a pot, combine the remaining coconut milk, condensed milk, coconut cream, and sugar. Bring to a gentle boil over medium heat.
3. 3
   Gradually pour the cornstarch mixture into the pot while continuously stirring. Lower the heat and continue stirring until the mixture thickens, about 10–15 minutes.
4. 4
   If desired, add corn kernels into the mixture and stir for an additional 2–3 minutes.
5. 5
   Pour the mixture into a greased baking dish or other mold. Let it cool and set for at least an hour in the refrigerator.
6. 6
   Once set, slice the pudding into squares and sprinkle toasted coconut flakes on top before serving.