1. Boil 2 c thick coconut milk until oil comes out and latik or the residue is brown but not burnt. Set aside.

2. Put gelatin in a bowl together with the water of the corn and the milk.

3. Put the 6 c coconut milk in a frying pan over medium heat. Stir until it boils.

4. Add the gelatin mixture and continue stirring until it is thick and yellow in color.

5. Pour into a pan and add corn kernels. Cool to set then sprinkle with latik.

6. Slice in squares or diamond shapes. Arrange in a platter or saucers. Serve