Maja Blanca

Bring 2 cups coconut milk to a boil; stir constantly until oil begins to separate from the milk, about 30 minutes.

Skim and reserve oil in a bowl.

Reduce heat to medium-low and add 3 tablespoons sugar to remaining milk.

Continue to cook and stir until milk becomes brown and crumbly, about 30 minutes more.

Remove latik from heat.

Grease an 8-inch mold or pie dish with reserved coconut oil.

Heat remaining 2 cups coconut milk, cream-style corn, cornstarch, 1/2 cup sugar, and corn kernels in a saucepan over medium heat, stirring constantly, until thickened, about 5 minutes.

Pour corn mixture into prepared mold.

Cool until maja blanca is set.

Cover mold with a plate and invert maja blanca onto the plate.

Slice maja blanca and sprinkle with latik.