Sweet Corn Maja Blanca
A creamy Filipino dessert made with coconut milk and sweet corn, perfect for snacks or parties.
Servings: 8 servings
Calories: 220kcal
Ingredients
Main Ingredients
- 2 cans coconut milk (around 800ml total) Use regular-sized cans, not the super tiny ones.
- 1 can full cream condensed milk (300ml) Use less for a less sweet version.
- 1 can sweet corn kernels, drained (about 400g) Cream style works too for a thicker consistency.
- 1 cup cornstarch This is necessary for thickening.
- 3/4 cup sugar Adjust for your taste.
- a pinch salt Enhances flavor.
- to taste toasted shredded coconut or crushed peanuts (optional) For topping.
- 1 cup water For dissolving the cornstarch.
Instructions
Preparation
- Pour coconut milk into a large pot; do not heat yet.
- Add condensed milk, sugar, a pinch of salt, and sweet corn. Mix well.
- In a separate bowl, mix cornstarch and water until smooth. Add this mixture to the pot and stir well.
Cooking
- Place the pot over low to medium heat and stir continuously to prevent sticking.
- Cook for about 8-10 minutes until the mixture thickens and turns glossy.
- Taste the mixture and adjust sweetness if needed. Continue stirring for another 2 minutes until it's pudding-like.
Chilling
- Pour the thick mixture into a dish or tray and smooth the top.
- Allow to cool to room temperature before refrigerating for about 2 hours.
- Once set, sprinkle with toasted coconut or peanuts before serving.
Notes
Serve chilled for the best texture and flavor. Pair with hot tea or chocolate. Leftovers can be stored in the fridge for days.