Easy Maja Blanca with Corn
A creamy, lightly sweet dessert made with coconut milk, corn, and simple pantry staples that sets perfectly and slices clean every time.
Servings: 8 pieces
Calories: 180kcal
Ingredients
Main Ingredients
- 2 cans Coconut milk (13.5 ounces each) Full fat gives the best silky texture.
- 1 can Evaporated milk (12 ounces) Adds body without making it too heavy.
- 3/4 to 1 cup Sweetened condensed milk Start with less, you can always add more.
- 1 cup Cornstarch The thickener that turns the coconut mixture into pudding.
- 1 cup Water For the cornstarch slurry.
- 1 to 1.5 cups Whole kernel corn Drained if canned; frozen and thawed works well too.
- 2 to 3 tablespoons Sugar Optional, adjust sweetness to taste.
- 2 tablespoons Butter Adds gloss and a soft bite.
- 1 pinch Salt To balance the sweetness.
- Optional toppings: toasted coconut, cheese shreds, latik, or crushed roasted peanuts. Add as desired.
Instructions
Cooking the Coconut Mixture
- In a bowl or measuring cup, whisk 1 cup cornstarch with 1 cup water until fully dissolved.
- In a medium pot on medium low heat, add 2 cans coconut milk, 1 can evaporated milk, 3/4 cup sweetened condensed milk, and a pinch of salt. Stir well and bring to a gentle steam.
- Stir in 1 to 1.5 cups of corn kernels.
- Quickly stir the slurry again, then slowly pour it into the pot while whisking. Continue whisking until it thickens.
- Turn off the heat and stir in 2 tablespoons butter until melted.
Setting Dessert
- Pour the hot mixture into a lightly greased 8x8 or 9x9 pan and let it set at room temperature for 30 minutes before chilling.
- Chill for 1 to 2 hours until firm.
- Run a thin knife around the edges and slice with a greased knife for clean squares.
Notes
Cover and refrigerate for up to 4 days. The texture improves after a day. This dessert pairs well with hot coffee or tea.