Description
Creamy Maja Blanca is a classic Filipino coconut pudding dessert made with coconut milk, sweetened condensed milk, and whole kernel corn, thickened with cornstarch to achieve a smooth, velvety texture. This easy-to-make, mildly sweet treat is perfect served chilled and topped with grated cheese or toasted coconut flakes for added flavor.
Ingredients
Scale
Main Ingredients
- 4 cups coconut milk
- 1 can (14 oz) sweetened condensed milk
- ¾ cup cornstarch
- ¾ cup whole milk or evaporated milk
- ½ cup granulated sugar
- 1 cup whole kernel corn (drained)
Toppings (optional)
- ¼ cup grated cheese or toasted coconut flakes
Instructions
- Combine Milks and Corn: In a large saucepan over medium heat, combine the coconut milk, sweetened condensed milk, sugar, and whole kernel corn. Stir continuously until the mixture starts to heat through and steam.
- Prepare Cornstarch Mixture: In a separate bowl, mix the cornstarch with the whole milk until fully dissolved and smooth, ensuring no lumps.
- Thicken the Mixture: Slowly pour the cornstarch and milk mixture into the saucepan, stirring constantly to avoid lumps. Continue stirring over medium heat until the mixture thickens to a pudding-like consistency, about 10–12 minutes.
- Set the Dessert: Once thickened, pour the mixture into a lightly greased 8×8-inch dish or similar container. Smooth the top with a spatula and allow it to cool at room temperature.
- Chill: Refrigerate for at least 1–2 hours or until fully set and firm.
- Add Toppings and Serve: Before serving, sprinkle the top with grated cheese or toasted coconut flakes if desired. Slice into squares and enjoy chilled.
Notes
- You can swap whole kernel corn with creamed corn for a richer texture.
- If you prefer a firmer texture, increase the cornstarch slightly to 1 cup.
- For a dairy-free version, substitute whole milk with evaporated coconut milk.
- Ensure constant stirring during the thickening process to prevent lumps and burning.
