In a small bowl, combine the ingredients for the crust and evenly press at the bottom of an 8” springform pan (a pie plate will also work). Cover with plastic wrap and refrigerate while you prepare the filling.
Off the heat, put the sugar, cornstarch and coconut milk in a saucepan. Mix well to combine and cook over medium-low heat until slightly thickened, while stirring continuously. You will see lumps of cornstarch forming at the bottom of the pan.
Add the corn all at once and continue stirring until the mixture thickens. You may have to adjust your heat to LOW to prevent the Maja Mais from burning.
Turn the heat off and stir in vanilla and butter until mixed well.
Pour into the prepared crust. Smooth the top, let it cool and cover with plastic wrap. Chill in the fridge for an hour or so until set.
Mix the ingredients for the topping in a small bowl. To serve, cut into wedges as you would serve pie and place a generous sprinkle of the topping on each slice. Enjoy!