Maja blanca is the coconut pudding that sets into a soft, spoonable square, dotted with sweet corn for texture. I stir it low and slow so the milk thickens evenly without a skin forming.
The recipe is relatively simple, combining ingredients like coconut milk, sweet corn, and cornstarch to achieve a smooth consistency. It’s a delightful dish that can be garnished with grated cheese or toasted coconut for added flavor.
Delicious Coconut Pudding – Filipino Maja Blanca
This Maja Blanca recipe features a smooth blend of coconut cream, sweet corn, and sugar, resulting in a creamy dessert that’s both satisfying and easy to prepare. The recipe takes about 1 hour from start to finish and serves 6 people.
Ingredients
- 2 cups coconut milk
- 1 cup sweet corn kernels (fresh or canned)
- 1 cup cornstarch
- 1 cup sugar
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup grated coconut for garnish (optional)
- 1/2 cup grated cheese for garnish (optional)
Instructions
- Prepare the Mixture: In a pot, combine coconut milk, sweet corn, sugar, and salt. Stir well to combine.
- Dissolve Cornstarch: In a separate bowl, mix the cornstarch with the water until smooth. Slowly pour this mixture into the pot while stirring continuously to avoid lumps.
- Cook the Mixture: Place the pot over medium heat and cook while stirring constantly until the mixture thickens and bubbles.
- Pour into a Mold: Once thickened, pour the mixture into a greased mold or dish. Smooth the top with a spatula.
- Cool and Set: Allow the Maja Blanca to cool at room temperature, then refrigerate for at least 2 hours or until fully set.
- Serve: Once set, cut into squares and serve chilled. Garnish with grated coconut or cheese if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 6 servings
- Calories: 200kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 27g
Chill it until it holds its shape, then shower the top with toasted coconut.
