Filipino maja blanca has always been my go-to dessert when there’s a family get-together or, you know, the holidays just sneak up on me. Sometimes you just crave that sweetness you grew up with. But then, you look in your fridge and you’ve only got a can of coconut milk, frozen corn, and a little cornstarch. Sound familiar? If you’re anything like me, you want something easy, inexpensive, and totally comforting… not a five-star restaurant setup. Trust me, if you love simple Filipino sweets (or need a back-up plan after those adobo variations or kid-friendly meals[https://mypinoyrecipes.com/10-kid-friendly-filipino-recipes-for-kids/)] bomb — this is your ticket.

History of maja blanca

So, a bit of backstory before we get into the good stuff. Maja blanca probably started way back during the early Spanish days in the Philippines. At its core, it’s rice pudding, but way more coconutty (is that a word? let’s make it one). Back then, folks used whatever was around: freshly squeezed coconut milk and native cornstarch, often with no fridge in sight. Honestly, food like this stuck around because it’s cheap, makes a lot, and every mom or lola adds her own twist.

It was perfect for fiestas, birthdays… pretty much every Filipino bash. Over the years, corn got added, and then people started fancier toppings like cheese or toasted coconut. But even the plain version still hits the spot. Maja blanca brings folks together, kind of like a distant cousin of leche flan but way less intimidating for the newbie cook. Kids love it too—my nephew once ate half a pan at a party. No joke.

Honestly, if you ask any group of Pinoys, someone will have a maja blanca family secret. That’s the fun of it!

“I made maja blanca for the first time following this recipe and my family thought I bought it from a local bakery in Manila—big win!” – Emma G.

Ingredients list

Here’s what you need for creamy maja blanca. Don’t overthink it; you probably have half of this on hand already.

1 can (13.5 oz) coconut milk
1 can (14 oz) sweetened condensed milk
1 cup whole kernel corn (drained, canned or fresh)
¾ cup white sugar (adjust to taste, honestly)
¾ cup cornstarch
1 ¼ cups water
Pinch of salt (brings out the sweetness, trust me)
Optional: grated cheese or toasted coconut for topping

No fancy stuff—basic, but perfect.

Cooking coconut and cornstarch

Alright, cooking is where people trip up, but it’s not rocket science. Pour your coconut milk in a non-stick pot or pan (big enough for mixing!) and heat it up gently. While that gets cozy, dissolve your cornstarch in water until smooth, no weird clumps.

Now the dance begins. Add your dissolved cornstarch into your warm coconut milk and start stirring. Yep, stir like you mean it. You don’t want it to go lumpy. This part is kinda dull, but do not walk away. It’ll thicken up before you know it—sometimes suddenly! Keep the heat under control, medium at best, or you’ll have a sticky mess.

It’s done when it looks a bit like thick pudding—almost scoopable. If you see it pulling from the sides, you nailed it. Careful, it’s lava-hot at this point.

Adding corn and sugar

Here’s where the magic (and sweetness) happens. Using canned corn is totally fine—fresh is awesome, but who has time? Add in the corn and sugar, and pour in the whole can of condensed milk. Sprinkle a pinch of salt. Stir everything together, letting it get silky and smooth. Smells like childhood, right?

Don’t forget to taste at this stage (quick lick from the spatula—shhh, no judgment). Adjust the sugar if you want. Sometimes even I toss in extra corn, just for the crunch. This is where you put your stamp on creamy maja blanca.

By the time it’s all mixed, you’ll see it go glossy. Don’t overcook now—just enough to meld flavors and keep it thick.

Chilling and setting

Patience, my friend. Pour your cooked mixture into a lightly greased square pan. It’ll look like it’s not ready for primetime, but trust the process. Use a spatula to spread it out, smoothing the top. Little ripples are fine—this ain’t a beauty contest.

Here comes the hardest part: chilling. Pop that pan in the fridge for a solid two or three hours. If you can wait overnight, even better. Don’t try cutting it early—it’ll just fall apart. I’ve done it (twice, actually).

After chilling, you’ll notice the creamy maja blanca sets up almost like soft jelly cake. The wait? Totally worth it.

Serving with topping

You want next-level creamy maja blanca? Toppings are where you show off. Personally, I can’t say no to lightly browned grated coconut or a small dusting of shredded cheese—Filipino twist and all. My cousin tops hers with latik (toasted coconut curds), but that’s commitment.

Here’s a quick rundown of ideas:

Sprinkle generously with toasted coconut—you can toast it in a dry pan.
Grated cheddar cheese for salty-sweet perfection (unexpected, but game-changing).
A drizzle of extra coconut cream, if you’ve got it. Makes things fancier, like a five-star chef would do.
Chopped toasted peanuts add crunch, and why not?

Serve cold, straight outta the fridge. Great for parties, or honestly, just a Tuesday after a rough day.

Storage tips

One thing folks always ask: does creamy maja blanca keep well? Short answer, yes. Cover tightly with plastic wrap or foil and keep it in the fridge. It stays creamy for up to three days, but after that, it’ll start to weep (not actual tears, but you get it).

If you want to make ahead for a big family reunion or potluck, this dessert is perfect. Just wait to add toppings until right before serving—keeps things fresh and avoids soggy bits.

Pro tip: If you’re all about easy cleanup and reheating, you’ll love this. Just be careful, creamy maja blanca does not freeze well. The texture goes weird and watery. My freezer regrets are many.

Common Questions

Q: Can I skip the corn?
A: Sure, but you’ll miss out. It’s not classic maja blanca without that pop of corn, but your call.
Q: Why did my maja blanca turn rubbery?
A: Too much cornstarch or overcooking—seriously, watch it! Less is more when thickening.
Q: Is there a vegan version?
A: It’s basically vegan already (if you use a dairy-free condensed milk). Double check labels, but it’s easy to swap.
Q: Can I use fresh coconut milk?
A: Absolutely! Makes everything richer. But good canned is totally fine for weeknight cravings.
Q: What to serve with it?
A: Awesome with garlic fried rice for breakfast, or along with other sweets like palitaw for a real Filipino feast.

So, there’s the inside scoop on creamy maja blanca (coconut corn pudding) Filipino dessert. Believe me, it’s one of those treats anyone can handle—just takes a little stirring, patience, and the guts to pile on cheese if you’re feeling brave. Give this recipe a shot, or mix up your toppings! Want more inspiration or a step-by-step walkthrough? Try Maja Blanca Recipe for other variations, and check out Maja Blanca – Kawaling Pinoy for more local twists. If you dive into this dish, let me know your spin—creamy maja blanca is all about making sweet, coconutty memories.

Print Recipe