Boil coconut milk in a saucepan.
Add the condensed milk, sugar and the sweet corn kernels.
Simmer over low heat for 8-10 minutes.
In a bowl, mix evaporated milk and cornstarch thoroughly making sure there are no lumps left.
Pour the milk and cornstarch mixture into the saucepan and mix well.
Stir consistently until thick.
Transfer to a serving dish or ramekins to serve individually
Garnish with toasted grated coconut if you want.
Let it cool down then chill in the fridge for at least 2 hours before serving.