Maja Blanca

1/2 cup MAYA Cornstarch

1/2 cup sugar

2 cups thin coconut milk

4 tablespoons whole corn kernels

coconut oil (from latik recipe) to grease mold pan

Blend the 3/4 cup corn (in a food processor) until puree. Transfer to a saucepan, then add the cornstarch, sugar, coconut milk and 3 tablespoons whole corn kernels. Cook over medium heat until thickened with constant stirring. Top with sweetened latik prepared as follows:

Simmer coconut milk until oil separates from mixture (solid part is the latik). Pour off the excess oil. Use this oil for the mold pan or for other uses. Add sugar to latik and cook further until slightly crisp. Serve on top of Maja Blanca.