Creamy Maja Blanca
A traditional Filipino coconut corn pudding that's easy to make and perfect for gatherings.
Servings: 8 servings
Calories: 220kcal
Ingredients
Main Ingredients
- 1 can coconut milk (13.5 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 cup whole kernel corn (drained, canned or fresh)
- ¾ cup white sugar Adjust to taste
- ¾ cup cornstarch
- 1¼ cups water For dissolving cornstarch
- 1 pinch salt Enhances sweetness
Optional Toppings
- grated cheese For topping
- toasted coconut For topping
Instructions
Preparation
- Pour coconut milk into a non-stick pot or pan and heat gently.
- Dissolve cornstarch in water until smooth, then add it to the warm coconut milk.
Cooking
- Stir the mixture constantly over medium heat until it thickens to a pudding-like consistency.
- Once thick, add corn, sugar, and condensed milk together with a pinch of salt, stirring until smooth.
Chilling
- Pour the cooked mixture into a lightly greased square pan and spread evenly.
- Chill in the fridge for 2-3 hours or overnight until set.
Serving
- Once set, serve cold with optional toppings like toasted coconut or grated cheese.
Notes
Maja blanca can be stored in the fridge for up to three days. Avoid freezing as the texture may change.