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
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|Serving Size: 1 Serving (4040g)|
|Recipe Makes: 1|
|Calories from Fat: 3490 (57%)|
|Amt Per Serving||% DV|
|Total Fat 387.8g||517 %|
|Saturated Fat 342.3g||1712 %|
|Monounsaturated Fat 17g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0mg||0 %|
|Sodium 3003.7mg||104 %|
|Potassium 4610.8mg||121 %|
|Total Carbohydrate 631g||186 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 625.2g|
|Protein 89.9g||128 %|
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Calories per serving: 6090
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