Combine the coconut milk, water, custard powder and sugar in a saucepan.

Cook on low flame till the custard thickens. Ensure to stir occasionally in order to avoid the custard sticking to the bottom of the pan.

When the custard starts thickening, add in the sweet corn cream and cook for a further five minutes.

Switch off and pour the mixture into a deep glass dish. Allow it to come to room temperature and then keep it into the fridge for the dessert to set.

Cut into desired shapes and serve cold!