For the coconut toppings:

• 2 cups of thin coconut milk
• 3 tablespoons of refined sugar

For the Maja Blanca:

• 2 cups of thin coconut milk
• 3/4 cup of cream-style corn
• 1/2 cup cornstarch
• 1/2 cup refined sugar
• 3 tablespoons of corn kernels

1. Bring the 2 cups coconut milk to a boil in medium heat by stirring constantly. Make sure the oil separates from the milk. This will take about 30 minutes.
2. Skim and reserve the separated oil in a bowl.
3. Reduce heat to medium-low and then add 3 tablespoons sugar to the coconut milk (without the oil).
4. Continue to stir until the milk becomes brown and crumbly. This will take another 30 minutes or so.
5. Remove the coconut topping from the stove and set aside to cool.
6. Next, grease using butter, an 8-inch mold or pie dish with reserved coconut oil.
7. Heat the remaining 2 cups coconut milk, cream-style corn, cornstarch, 1/2 cup sugar, and corn kernels in a saucepan by continuous stirring.
8. When the mixture is thick enough, maybe within 7 minutes, remove it from the stove and pour it into the greased mold.
9. Set aside to cool.
10. Once cook, sprinkle the maja blanca with the coconut toppings.

Enjoy!