Maja Blanca – Filipino Coconut Milk Pudding
- Overview of maja blanca
- Preparing coconut milk
- Cooking mixture
- Adding cornstarch
- Garnishing with latik
- Serving cold
- Dessert notes
- Common Questions
- Your homemade coconut treat—made easy!
Ever get that craving for something cold, creamy, and sweet but also a little bit tropical? Filipino maja blanca totally scratches that itch. I remember the first time I made it for a potluck, thinking oh, it’s just coconut pudding, no biggie, right? Next thing I know, everyone’s asking for seconds. If you haven’t tried it yet…man, you’re missing out! This classic treat sneaks up on you. The coconut flavor, the creamy bite, and that little golden topping? Unreal. And okay, if you’re new to Filipino dessert worlds, here’s a shortcut: check out this creamy maja blanca coconut corn pudding Filipino dessert recipe and for other family faves I swear by, you have to peek at these kid-friendly Filipino recipes too.
Overview of maja blanca
Here’s the deal with maja blanca: it’s a coconut milk pudding, but it’s way more exciting than it sounds. Picture this—gelatinous but not wobbly like Jell-O, smooth but not bland, a dessert that brings you right to a Filipino fiesta. It comes together with just a handful of pantry basics. Coconut milk is the main player, then there’s cornstarch, sugar, and usually some sweet corn tossed in for extra flavor. Some folks add bits of cheese (I know, sounds odd—but trust), but most just love it for that silky coconut texture and the caramelized crunch of latik on top.
I remember my Tita making Filipino maja blanca on her tiny stovetop at Christmas. No fancy tools, just a whisk and a lot of patience. The best thing? It’s gluten-free, no baking, and honestly, it’s like a five-star restaurant pudding that doesn’t care if your kitchen is a mess. Maja blanca is everywhere at Filipino gatherings—birthdays, fiestas, Christmas, and any excuse to eat dessert. It’s nostalgia in a pan.
Here’s a quick testimonial from a buddy:
“I’d never eaten Filipino maja blanca till a friend brought it to work. I literally hid two pieces in the staff fridge so I could sneak seconds before running home. No regrets.”
Preparing coconut milk
Right, let’s talk coconut milk. Please, if you can, grab the best quality coconut milk you can find. Don’t bother with the light stuff—you want the stuff with fat. If you’re using canned coconut milk, give that can a solid shake before opening. None of that thin watery nonsense, okay?
Some of the old pros actually make their own coconut milk from fresh grated coconut, but honestly, I barely do since it’s a weekday treat for me. If you do feel adventurous, squeeze out that coconut milk from freshly grated coconut, add a little warm water, press, and filter. But tbh, the canned stuff works perfectly. Just make sure not to grab coconut cream by mistake—it’ll throw off the texture.
A little tip—don’t boil the coconut milk straight away. Heat it low and slow, and let it come to a gentle simmer. You don’t want it to split! The coconut smell swirling through your kitchen? Instantly makes you hungrier.
Cooking mixture
At this stage, you’ve got coconut milk ready to go. Pour it into a saucepan, add in sugar, and corn kernels (if you’re using them—totally recommended, by the way, for a sweet, slightly chewy twist). Give it all a gentle swirl, let the sugar dissolve, and keep the heat medium-low. Don’t walk away, though, or you might end up burning the bottom. Yup, speaking from experience, nothing worse than burnt coconut.
Once you smell that warm, toasty coconut and the sugar is all melted in, you’ll wanna get the cornstarch business ready on the side. But more on that in a sec. This step is kinda meditative, believe it or not. Stirring, waiting, trying not to get impatient as the scent gets stronger. Don’t be tempted to turn up the heat to speed things along. Patience. Your taste buds will thank you.
Hey, ever wonder what other coconut desserts are out there? You should totally see my take on Filipino leche flan and champorado Filipino chocolate rice porridge—they’re just as comfort-foody.
Adding cornstarch
Now for the fun, slightly tricky part—thickening it up. Before you go tossing in cornstarch, mix it in a bowl with a splash of water to get a smooth liquid. Nobody wants cornstarch clumps in their pudding. When it’s ready, drizzle that mix into your simmering coconut milk while stirring like, well, like you’re desperate for smooth pudding.
Go slow, keep stirring, and watch as the whole thing suddenly thickens before your eyes. That’s the magic moment, seriously. It’ll go from milky to, oh wait, did I just make pudding? The trick is to keep mixing until it’s thick but still pourable. Too thick and it sets like a brick in the fridge. Been there, done that, had to cut it with a steak knife (oops). Too thin and it won’t hold its shape.
Don’t forget to taste a little bit (carefully, because hot pudding on the tongue is not a fun surprise). This is also the moment to mix in more sugar if you’ve got a big sweet tooth. Me, I love it just gently sweet—not sugar-coma territory.
Garnishing with latik
Here’s where things get jazzy! Latik is that golden, crispy coconut topping you see on legit maja blanca. Looks fancy, but it’s just bits left from cooking coconut cream until the oil separates. Sounds complicated? It’s so easy.
Take some coconut cream, cook it over low heat, and let it simmer. Oil comes out, then little golden crumbles start showing up when the cream gets toasty and dry. That’s the treasure right there. Scoop it out and sprinkle over the pudding later. Smells insane. Adds crunch, and honestly, people will fight over the last bits (I have proof—my cousin snatched the bowl at New Year’s). You can also cheat and toast a handful of shredded coconut if you can’t make latik.
Either way, don’t skip the topping. Trust me, it upgrades the whole vibe from basic to “can you give me the recipe please?”.
Serving cold
I used to be impatient about letting my maja blanca chill. I’d try cutting into it while it was still kinda warm—huge mistake, just a wobbly, soupy mess. This dessert needs at least a couple hours in the fridge, so plan ahead or make it the night before a big get-together. Everyone (except maybe that one cousin who likes warm pudding…) agrees it’s best served cold.
For serving? Here’s what I suggest:
- Cut into neat squares after chilling so they look like they came from a little dessert shop.
- Sprinkle extra latik just before serving for max crunch.
- Pair with hot coffee if you like contrast. That combo will change your life.
- Got leftovers? These keep well. Just cover and pop them in the fridge for 2-3 days.
Honestly, cold maja blanca tastes even better the next day. That coconut flavor develops. No kidding.
Dessert notes
Couple quick pointers from my endless kitchen experiments. If you want your Filipino maja blanca silky, don’t rush the cooking. Low heat and constant stirring give you that custard-y, melt-in-the-mouth texture. Mess up the cornstarch ratio and you could go from pudding to rubber in two seconds—so really, measure carefully! Some families add a bit of evaporated milk for extra richness, though I stick to pure coconut milk ’cause, well, it’s coconut heaven that way.
And don’t skimp on the corn. It sounds weird but trust me, that sweet crunch hidden in every creamy bite? Ah, so good. If you’re feeling wild, sprinkle some shredded cheese on top for salty-sweet madness (that’s actually a thing at my house). Filipino maja blanca is flexible, forgiving, and such a crowd-pleaser. You’ll feel like you own a dessert bar every time people ask you to bring it.
And hey, if you want more ideas on what to serve at Filipino parties, hop over to my post about goto Filipino beef tripe rice porridge—it’s a good foil to a sweet dessert like this!
Common Questions
Why does my maja blanca come out lumpy?
Probably didn’t mix your cornstarch all the way or added it too quickly. Make sure it’s fully blended before adding to the coconut milk, and stir like your reputation depends on it.
Can I make it without corn?
Oh, absolutely! Traditional Filipino maja blanca has no corn, but personally, I think corn is life. Just skip it if you’re a purist.
What kind of coconut milk should I buy?
Get full-fat canned coconut milk for the real rich taste. Skip the boxed “beverage” kind. Trust me, it’s night and day.
Can I freeze leftovers?
I wouldn’t—changes the texture. Better to just invite someone over to finish it with you.
How do you make latik if you’ve never done it before?
Start slow! Keep the heat gentle, and stir often. The oil might sputter a bit, but just keep an eye out. When golden bits form, it’s done—drain and cool.
Your homemade coconut treat—made easy!
So there you go: making Filipino maja blanca at home is honestly more about patience than chef skills. With creamy coconut milk, a handful of basics, and a little time in the fridge, you’ve got a winning dessert everyone will talk about. That crispy latik on top? Oh man, steals the whole show. For a more detailed guide or pro tips, check out this step-by-step Maja Blanca Recipe or the tricks over at Maja Blanca – Kawaling Pinoy. Just try it once—you’ll wanna make it again even if it’s just for a midnight snack.
Maja Blanca
Ingredients
For the pudding
- 2 cups coconut milk Best quality for rich flavor
- 1/2 cup sugar Adjust based on taste
- 1 cup sweet corn kernels Canned or fresh, optional
- 1/2 cup cornstarch Mix with water to prevent clumps
For the latik topping
- 1/2 cup coconut cream Cook slowly to achieve golden bits
Instructions
Preparation
- Shake the coconut milk can well before opening or prepare fresh grated coconut milk.
- Cook the coconut milk over low heat and avoid boiling.
Cooking Mixture
- Pour coconut milk into a saucepan, add sugar and corn (if using), and mix gently.
- Stir over medium-low heat until sugar dissolves, ensuring not to burn.
Adding Cornstarch
- Mix cornstarch with a splash of water in a bowl until smooth.
- Slowly drizzle the cornstarch mixture into the simmering coconut milk while stirring continuously.
- Cook until thickened but pourable, adjusting sweetness as desired.
Garnishing with Latik
- Cook coconut cream in a pan over low heat until it separates, turns golden, and crumbles.
- Sprinkle latik over cooled maja blanca before serving.
Serving
- Chill the maja blanca for at least 2 hours in the fridge before serving.
- Cut into squares and optionally sprinkle extra latik before serving.
