Place the cornstarch in a metal bowl. In a medium saucepan set over medium heat, add the coconut milk, sugar, coconut flakes and corn syrup, and bring to a boil. Ladle one-third of the boiling mixture into the cornstarch, then mix into a paste. Add the paste back to the saucepan and continue to cook until the mixture is thick and light brown, 5 to 10 minutes.
Remove the saucepan from the heat and transfer the cream to a large stainless steel bowl. Cover with plastic wrap touching the top of the cream so it does not form a skin. Cool in the refrigerator overnight before using.
Use this coconut cream to fill donuts or other pastries.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.