Coconut Blancmange (Maja Blanca)

If you're allergic to coconut milk, or it's not available, you can just use 3 cups of milk. If the corn freaks you out, substitute it with jackfruit =D OR you can have both corn and jackfruit...this is a common dessert at the Philippines. But I find that when I offer this to non-Filipinos, they get freaked out with the combination of corn in the dessert. Please don't make comments about how weird/yucky this is (it's not) or you'll get me started with caramel popcorn, rainbow popcorn, cottoncandy-flavoured popcorn, sausage with maple syrup, pumpkin pies, coke cake, deep-fried mars bars......I can keep going (only constructive criticism allowed please) >=).

1 and 1/2 cup coconut milk
1 and 1/2 cup regular milk (homogenized, or partly-skimmed)
1 1/2 cups sugar
1 cup cornstarch
1 cup whole kernel corn
1 can cream corn

-In a big pot, combine cold milk, coconut milk, sugar and cornstarch together.
-Add the corn and cook in medium heat, constantly stirring.
-Mixture will thicken into a pudding-like mixture.
-Pour into moulds or trays and refrigerate for at least 2 hours.