1 14-oz. can sweetened condensed milk
1 14-oz. can corn kernels, drained
1 200-ml. bottle or can coconut milk (can be light)
100 grams dried coconut, preferably unsweetened
Preheat oven to 350 F. Grease a 6-cup bundt pan (or double the recipe for a regular-sized pan).
Combine all ingredients in a blender and blend to desired consistency- I like a few pieces of corn in there, but you can blend it until totally smooth if you like.
Pour into greased pan and bake for 40-50 minutes, until a knife inserted in the center comes out clean. Eat warm or let cool for a firmer dessert.