MIX CORNSTARCH AND SUGAR IN A BOWL. ADD WATER AND STIR. IN A SAUCEPAN, BRING COCONUT MILK TO A BOIL AND GRADUALLY STIR IN CORNSTARCH MIXTURE. BOIL FOR 5 MINUTES, UNTIL THE STARCH IS COOKED. POUR INTO A BUTTERED CAKE PAN (OR ANY BOWL WITH SMOOTH SIDES) AND LET COOL. SPREAD COCONUT ON A BAKING SHEET AND TOAST AT 350F UNTIL BROWN. SPRINKLE CAKE WHEN IT IS READY TO SERVE WITH TOASTED GRATED COCONUT.

OLIVE’S NOTE: FOR THIS RECIPE, I EXTRACTED A CUP OF KAKANG GATA (COCONUT CREAM) I USED THIS FOR LATIK AND EXTRACTED 2 MORE CUPS FOR THE MAJA.

FOR TOASTING COCONUT: HEAT A NON-STICK PAN OVER MEDIUM HIGH HEAT, ADD DESSICATED COCONUT, LOWER HEAT TO MEDIUM , STIR CONSTANTLY (IT’S GOOD FOR YOUR ARMS) UNTIL THE COCONUT TURNS GOLDEN/AMBER IN COLOR. TURN OFF THE HEAT AND SPRINKLE ON TOP OF MAJA BLANCA.