Grease bottom and sides of an 8-inch square pan or baking dish. Set aside.
In a pot, combine heavy whipping cream, 1 cup coconut milk, fresh milk, condensed milk, salt, and sugar. Bring mixture to a boil over medium heat, stirring occasionally.
Add corn kernels and simmer for about 5 minutes.
In a small bowl, combine cornstarch and coconut milk and then whisk until cornstarch has completely dissolved.
Gradually add cornstarch mixture into the pot, stirring, until mixture thickens to a paste. Watch carefully, the mixture will thicken quickly.
Transfer mixture into prepared pan. Use an oiled spatula to smooth out and level the top.
Allow mixture to cool down, cover and then put in the fridge for at least an hour to set.