Whisk together 1 cup of cornstarch with 1 cup of cold water until smooth,

In a pot over medium-low heat, add 2 cans of coconut milk, 1 can of evaporated milk, ¾ cup of sweetened condensed milk, and a pinch of salt.

Stir in 1 to 1.5 cups of whole kernel corn and heat through.

Gradually pour in the cornstarch slurry while whisking to avoid lumps and cook until thickened.

Remove from heat and stir in 2 tablespoons of butter until melted.

Pour the mixture into a lightly greased pan and let cool for 30 minutes.

Refrigerate for 1-2 hours until set and slice into squares.