Mix coconut milk, sugar and cornflour until lump free.
Stir it continuously on a medium flame at first and as it starts thickening, lower the flame.
After it thickens up a little, stir in the sweet corn kernels.
Mix well and keep stirring until it becomes thick and starts leaving the sides of the pan.
Grease a rectangular serving dish and empty the cornflour mix into it.
Let it cool down a bit before refrigerating it.
Cover it and keep refrigerated for nearly 2 to 3 hours.
Toast the grated coconut or the coconut powder slightly and sprinkle it generously on the dessert before serving.
Slice it and enjoy it chilled.
