Maja Blanca
A creamy coconut milk pudding with sweet corn and a crispy coconut topping called latik, perfect for Filipino gatherings and desserts.
Servings: 8 servings
Calories: 150kcal
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.
Notes
For best results, stir constantly and measure cornstarch accurately. Maja blanca tastes better the next day as flavors develop.