Combine the rinsed corn, evaporated milk, coconut milk, 1¾ cup [400 ml] of water, broth, garlic, and 1 teaspoon of salt in the pot. Cook over medium-high heat until the liquid has reduced to about half, stirring every five minutes or so to prevent it from sticking to the bottom. Once reduced to half, reduce heat to medium-low and cook, stirring often, until it reaches the desired consistency (see notes). Be careful with splatters at this stage, and use a splatter cover if you have one.