Mini Maja Blanca Dessert Cups
Creamy and coconutty mini maja blanca dessert cups are the perfect grab-and-go dessert, easy to make and delightful for parties with their charming presentation.
Servings: 12 cups
Calories: 150kcal
Ingredients
Main Ingredients
- 1 can Coconut milk Use full-fat for a richer flavor
- 1 can Evaporated milk Can be substituted with more coconut milk or regular milk
- 1 cup Whole kernel corn Canned is fine; drain well
- 1/2 cup Sugar Adjust to taste
- 1/4 cup Cornstarch Helps to thicken and set
- 1 pinch Salt Balances the sweetness
Toppings
- 1/4 cup Toasted coconut Optional topping for added texture
- 1/4 cup Crushed nuts Optional for a salty-sweet contrast
Instructions
Preparation
- In a bowl, mix the cornstarch with a bit of cold coconut milk to prevent clumping.
- Combine the remaining coconut milk, evaporated milk, sugar, corn, and salt in a saucepan.
- Add the cornstarch mixture to the saucepan and stir well.
- Heat over medium to medium-low heat, stirring frequently until the mixture thickens.
- Once thick enough to coat a spoon, remove from heat.
Assembly
- Pour the thickened mixture into small cups.
- Allow to cool for a few minutes, then refrigerate to chill completely.
Serving
- Add toasted coconut or crushed nuts on top just before serving.
Notes
For best results, serve immediately after adding toppings. These cups are best consumed within 3-4 days when stored in the refrigerator. Avoid freezing to maintain texture.