3 pcs. coconut, grated
500 grams cornstarch
1/2 cup sugar
2 big cans evaporated milk
2 cans UFC Golden Sweet Whole Corn Kernels, drained
1 cup grated cheese
A. Add water to grated coconut and squeeze repeatedly to make 2 liters of coconut milk.
B. Combine coconut milk with cornstarch, sugar, evaporated milk, UFC Golden Sweet Whole Corn Kernels and grated cheese in a pan. Cook over low fire, stirring constantly so the mixture does not settle at the bottom and lumps will not form.
C. When the mixture is already thick and shiny, remove from heat, pour into molds and sprinkle top with grated cheese. Allow to cool down and set for at least an hour.. When set, slice and serve.