1/2 cup water
1/2 cup cornstarch
1 cup coconut milk
3/4 cup water
1/2 cup white sugar
1/4 cup fresh sweet corn kernels
1/4 cup sweetened flaked coconut

• Grease bottom and sides of the pan. Set aside.
• In a pot, combine together coconut milk, evaporated milk and condensed milk.
• Bring mixture to a boil over low heat, stir occasionally.
• Stir in kernel corn.
• In a small bowl, combine cornstarch and milk and then whisk until cornstarch has completely dissolved.
• Gradually add cornstarch mixture into the pot, stirring, until mixture thickens to a paste.
• Transfer mixture in pan. Use oiled spatula to smooth out surface.
  Allow mixture to cool down, cover and then put in the fridge for at least an hour.
• Meanwhile, spread the coconut flakes in a wide skillet. Toast, over medium heat, stirring constantly, until brown.
• Cut maja blanca into squares and garnish with coconut flakes on top.