Begin by greasing a 21x21 cm (8x8 inch) square pan with butter or margarine. Preheat your stovetop to medium heat.

In a medium-sized pot, combine the coconut milk, evaporated milk, and sweetened condensed milk. Stir gently and heat over medium until bubbling, about 5-7 minutes.

Stir in the corn kernels thoroughly. Cook for another 2-3 minutes while stirring gently.

Dissolve the cornstarch in a small amount of water to create a slurry. Gradually whisk into the heated milk and corn mixture, stirring continuously for 3-5 minutes until thickened.

Remove from heat and pour the pudding into your prepared pan. Tap gently on the countertop to release air bubbles.

Allow the pudding to cool at room temperature for at least 30 minutes before covering and refrigerating for at least an hour.

Toast the desiccated coconut in a dry skillet over medium heat for 3-4 minutes until golden.

Once set and chilled, slice into squares and sprinkle the toasted coconut on top before serving.