First, prepare the pan you will use by lightly greasing with non-stick spray or butter. We used two smaller pans, but a larger pan will work too. You are not baking your Maja Blanca in the oven, so really any vessel where it can chill and set will work.
In a small bowl you will mix ¾ cup of your milk with ¾ cup cornstarch. Mix with a fork until everything is incorporated. This is your cornstarch slurry; set aside.
In a large saucepan over high heat, mix coconut milk, the remaining 1½ cups of your normal milk, and sweetened condensed milk. Stir occasionally until a low boil has started.
Next, add your corn kernels to the pot, along with the cornstarch slurry, while continuously mixing. Your mixture will start to thicken very quickly. Simmer on low heat for a few minutes, while stirring, until desired thickness has evolved.
Immediately transfer your mixture to prepared pans. Spread out evenly with a spatula or spoon, making sure any air bubbles are popped. Let it chill on the countertop while you make your topping.
Next you will make your topping by heating the desiccated coconut in a pan over medium-low heat. Stir often to avoid burning your coconut. Once it is a nice brown color, remove coconut from the heat.
Sprinkle the browned coconut evenly over your dish.