Maja Blanca is a dessert also called Coconut Pudding, which belongs to Filipino Cuisine. It is made of coconut milk, cornstarch, and sugar. This dessert is a symbol of luck to Filipinos; that is why they love preparing it during the Christmas season and New Year’s Eve. Just a trivia, a few only know that the original recipe for Maja Blanca does not include corn and milk. This version of Maja Blanca is a lot creamier because of the dairy, and who would not like bits of corn into this dessert, right?
Here is an easy instruction on preparing Maja Blanca for more or less than an hour with the love of creamy desserts!
- 4 cups of coconut milk
- 3/4 cup of cornstarch
- 14 ounces of condensed milk
- 3/4 cup of fresh milk
- 3/4 cup of granulated sugar
- 15 ounces of whole sweet kernel corn
- 5 tbsp of toasted grated coconut
Recipe & Preparation
- Pour the coconut milk into a cooking pot and let it boil on medium heat.
- Stir in the sugar, condensed milk, and whole sweet kernel corn in the cooking pot until everything is evenly distributed.
- Cook for 8 minutes with constant stirring, it must be on low heat.
- Whisk together the fresh milk and cornstarch in a mixing bowl until the cornstarch is dissolved.
- Stir the fresh milk and cornstarch mixture thoroughly in the cooking pot.
- Cook with constant stirring until the mixture reaches the desired thickness—then turn off the heat.
- Fill a serving tray halfway with the mixture, then arrange and flatten the top with a flat tool or by a wooden spatula.
- Set it aside, cover, and allow it to cool before refrigerating for at least 1 hour.
- Serve with toasted grated coconut as a garnish (or latik if available)
- Remember to serve it chilled. Enjoy it with your guests!