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1
Open all three cans of coconut milk -- be careful not to shake them! Skim off the heavy cream at the top until you have about 1 3/4 cups of heavy cream. Place this cream in a small saucepan along with the sugar, reserving about 2 tablespoons of sugar for later. Bring to a low boil, whisking out the lumps. Remove from heat once the consistency is smooth and the sugar has dissolved. In a small bowl, combine the corn starch with a couple tablespoons of the remaining coconut water and whisk that into the coconut cream.
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2
In a food processor, spice grinder, or mortar and pestle, grind the coconut and the rice until it is a fine, sand-like consistency. Set aside.
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3
In a medium saucepan, heat the remaining coconut milk over medium heat until just warmed enough to melt the solids. Remove from heat and whisk in the ground coconut and rice, the rice flour, salt, and remaining 2 tablespoons of sugar. Pour into a pitcher or other container with a spout (in Thailand the street vendors use a metal teapot which works great).
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4
Heat the aebelskiver pan over medium high heat. Once hot, brush with a bit of oil. Fill the cups about 3/4 full with the rice batter. Top off each one with the coconut cream. If you are using chives, add them now. Cover with a lid and cook for about 3-5 minutes until the bottom becomes brown and crispy and the top bubbles (the batter will remain a little liquid in the center). Use a spoon (ideally, a metal soup spoon) to remove the cakes. Repeat with remaining batter, brushing pan with oil before each batch.
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5
Serve these one on top of another to make a little globe of sweet, gooey goodness. Eat immediately!
