Make the latik: Bring coconut milk to a boil in a saucepan over medium heat. Cook, stirring constantly, until oil begins to separate from the milk, about 30 minutes. Skim and reserve oil in a bowl.

Reduce the heat to medium-low and add sugar; continue to cook and stir until milk becomes brown and crumbly, about 30 minutes. Remove from the heat and set aside to cool.

Grease an 8-inch mold or pie pan with reserved coconut oil.

Make the pudding: Heat coconut milk, cream-style corn, cornstarch, sugar, and corn kernels in a saucepan over medium heat, stirring constantly, until thickened, about 5 minutes. Pour corn mixture into the prepared mold. Cool for 30 minutes, then refrigerate until chilled, at least 1 hour.

Invert pudding carefully onto a serving plate and cut into 12 slices. Sprinkle latik over each slice.