Combine fresh milk, table cream, and cornstarch in a bowl. Stir to mix. Set aside.
Heat the coconut milk in a pot. Let boil.
Add the sugar, condensed milk, cream style sweet corn. Stir. Add the cornstarch mixture from step 1. Continue to cook while stirring until the texture thickens to a paste-like texture.
Transfer the mixture to a mold. Let it cool down. Refrigerate for 1 hour.
Top with latik.
Slice into serving pieces.
Serve. Share and enjoy