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 Recipe by: The Maya Kitchen Mix and Match Meals Cookbook Posted to MC-Recipe Digest V1 #401 by Caroline Chua Pimentel on Jan 29, 1997.